Heat the olive oil in a medium frypan on high heat. Add the onions and sauté for five minutes until caramelized. Add the garlic, tomato paste, jalapeño pepper and all the spices and sauté until everything is cooked through, about 3 minutes. If the mixture gets too thick add a splash of water to help the cooking process.
Add the fresh tomatoes and the green pepper and sauté for five minutes or when the vegetables become slightly tender. Season the sauce with salt and pepper.
In the sauce mixture make two wells to make room for the eggs. Crack the eggs into the wells. Season each egg with salt and pepper. Cover the sauce with a lid and cook until the eggs are done about 4 minutes.
Garnish with parsley and crumbled feta cheese, and serve with lots of fresh pita bread.
2 Large Eggs
1 Diced Onion
1 Diced Fresh Tomato
1 Small Green Pepper Diced
1 Small Jalapeño Pepper Finely Diced
2 Garlic Cloves Crushed
1/2 tsp. Cumin
1 tsp. Paprika
1/2 tsp. Chili Powder
1 tbsp. Tomato Paste
Salt and Pepper
1 tbsp. Olive Oil
Tips and Tricks
The eggs can be cooked longer or even shorter depending on how you like your eggs. 4 minutes will cook the whites and leave the yolk runny.