4 to 5 tablespoons olive oil, plus more for drizzling
1 1/2 medium yellow onions, chopped
Kosher salt and freshly ground black pepper
4 to 5 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 1/2 teaspoons harissa, plus more to taste (different brands vary in spiciness)
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes
1 1/2 tablespoons tomato paste
One-and-a-half 28-ounce cans chopped tomatoes
1 1/2 teaspoons sugar
8 large eggs
1 cup crumbled feta cheese
A handful of chopped fresh flat-leaf parsley
Steps:
Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.
Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.
2 cups chopped fennel bulb, top and core removed (1 medium)
1 Holland orange bell pepper, seeded and 1/2-inch diced
1 poblano pepper, seeded and 1/2-inch diced (about 1/2 cup)
1 jalapeno pepper, seeded and minced (about 1/4 cup)
1 tablespoon minced garlic (3 cloves)
1 teaspoon smoked Spanish paprika
1 (28-ounce) can diced tomatoes and juices, such as San Marzano
1/2 cup strained or pureed tomatoes, such as Pomì
Kosher salt and freshly ground black pepper
6 extra-large eggs
5 ounces feta, crumbled
2 tablespoons roughly chopped fresh parsley
Whole-wheat pita bread, toasted, for serving
Steps:
Preheat the oven to 375 degrees F.
Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.
Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.
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