This is one of those dishes that looks fancy but is actually quite easy to make. It features eggs that are poached in a spicy tomato sauce flavored with warming spices such as cumin and paprika. The best part is reaking into the egg and having the perfectly runny yolk mix in with the tomato sauce. It will have you reaching for extra bread or a piece of Homemade Garlic and Herb Flatbread (page 45) to soak up all the delicious flavors.
Preheat the oven to 400°F (200° C1 or gas mark 6). In a large, ovenproof skillet, heat the olive oil over medium heat. Once warm, add the bell pepper, cumin, paprika, red pepper flakes and cayenne pepper. Stir to combine and saute for 5 minutes. Add the garlic and saute, while stirring, for 1 minute. Add the tomato paste and give a quick stir to combine before adding the plum tomatoes. Allow the mixture to come to a strong simmer before reducing the heat to low. Simmer the tomato sauce for 15 minutes, until it becomes thick and creamy. Make a divot in the sauce with the back of a wooden spoon and crack 1 egg directly into the divot. Repeat this process for all 5 of the eggs. Carefully move the skillet to the oven and bake for 5 minutes, just until the eggs start to set, meaning they no longer wiggle when the pan moves and the whites of the egg are no longer transparent. If you prefer your eggs less runny, add 1 minute to the cook time. Remove the skillet from the oven and allow it to cool slightly before topping with the feta cheese and parsley.
TIP: Choose low-sodium or no-salt-added canned tomatoes whenever possible to reduce sodium intake. The combination of spices and feta cheese are flavorful enough that you won’t even miss the salt.