1 tablespoon extra virgin olive oil
1/2 white onion peeled and diced
3 cloves garlic minced
1 red bell pepper seeded and chopped
3 tablespoons tomato paste
4 medium or 2 cans (24 oz) diced tomatoes
1 teaspoon mild chili powder
1 teaspoon coriander seeds
1 teaspoon cumin
1 teaspoon paprika
pinch of cayenne pepper
Salt and pepper, to taste
6 large eggs
1/2 tablespoon fresh chopped parsley
1/4 cup crumbled feta
pinch of sugar
Preheat the oven to 425°F. Heat a large ovenproof skillet over medium-low heat. Add coriander seeds, chili powder, cumin, and paprika. Toast for 1-2 minutes. Remove from heat and set aside.
In the same skillet, add 1 tablespoon olive oil and bring to medium-high heat. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion is soft, about 8 minutes. Add spices back and cook for 2 minutes longer.
Add tomato paste and stir. Add diced tomatoes and juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Add sugar (optional to cut the acidity). Season to taste with salt and pepper. Sprinkle feta evenly over sauce.
Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley. Serve with pita for dipping.