2 tbsp. extra virgin olive oil
1 large onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 tbsp. tomato paste
3 garlic cloves, finely chopped
2 tsp. smoked paprika
1 tsp. cumin
½ tsp. fine sea salt
¼ tsp. cayenne pepper
2 cans (28 ounces) diced tomatoes, with their liquid
1 can (15 ounces) chickpeas, rinsed and drained
½ cup crumbled Mt VikosⓇ Traditional Feta
Sliced crusty bread
- In a large, heavy skillet heat oil over medium. Add onion and pepper and saute until softened, 6-8 minutes. Stir in tomato paste, garlic, paprika, cumin, salt, and cayenne and saute 1 minute more or until fragrant. Stir in tomatoes and chickpeas, bring to a brisk simmer, and cook until slightly thickened, about 5 minutes.
- Make 4 depressions in the sauce and drop 1 egg into each. Partially cover the pan and simmer until eggs are cooked to desired degree of doneness, 5-8 minutes.
- Sprinkle with feta and parsley and serve with bread.