Adapted from four different recipes: Melissa Clark's in the NYTimes Cooking, Guy Griffin's of Café Oberkampf & Café Méricourt, Bon Appetit's Poached Eggs in Tomato Sauce with Chickpeas and Feta, & Carla Lalli Music's Eggs in Purgatory —Melissa P
yellow onion, finely chopped
red bell pepper, diced
garlic cloves, minced
red pepper flakes
(765 grams total net weight) can whole plum tomatoes with their juices, coarsely chopped
freshly ground black pepper
Extra virgin olive oil
In This Recipe
Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cover and cook gently until very soft, about 20 minutes.
Add garlic and cook until tender, 1 to 2 minutes
Stir in cumin, paprika and red pepper flakes, and cook 1 minute.
Pour in tomatoes and some of its juices, season with a hint of salt and pepper. Turn up heat to medium-high and simmer until tomatoes have thickened, about 15 minutes.
Stir in half of the feta and with the other half, sprinkle evenly over sauce.
Crack eggs one at a time and place over sauce, spacing evenly apart. Season to taste.
Turn the oven on to 190°C and transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes.