Directions

1. Heat up a large pan with 3 tablespoons olive oil. Add in the chopped bell pepper and onion and season with kosher salt and cracked black pepper. Sauté until onions are translucent, about 5 minutes on medium low.

2. Add in the garlic, paprika, cumin, cayenne and tomato paste. Sauté for another couple of minutes. Add in the hand-crushed tomatoes and season well with salt and cracked black pepper. Cover with a lid on medium low heat to let it cook down and turn into a sauce for around 15-20 minutes, stirring regularly so it doesn’t stick to the bottom.

3. Once it turns into a sauce, uncover and turn up the heat to let it reduce and thicken a bit. Taste for seasoning.

4. Make 6 wells in the sauce and add your eggs. Season the eggs a bit with salt and pepper (if you’re using cheese, you could add here or at the end). Cover with a lid and turn the heat up to medium high. Cook covered until the egg whites are no longer clear (3-5 minutes, depending on how runny you like your eggs)

5. Plate a bowl of tortilla chips and scoop a generous amount of sauce with one or two eggs each on top.

6. Garnish with parsley, cilantro, and feta.