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    4 servings

    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

    4 eggs

    ½ cup crumbled Mt VikosⓇ Traditional Feta

    Chopped parsley

    Sliced crusty bread


    1. 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.
    2. 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.
    3. Sprinkle with feta and parsley and serve with bread.