Servings: 4

2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion 1 cup chopped yellow onion
1 red bell pepper, seeded and diced 1 red bell pepper, seeded and diced
¼ teaspoon sea salt, more to taste ¼ teaspoon sea salt, more to taste
Freshly ground black pepper Freshly ground black pepper
3 medium garlic cloves, minced 3 medium garlic cloves, minced
½ teaspoon smoked paprika ½ teaspoon smoked paprika
½ teaspoon ground cumin ½ teaspoon ground cumin
Pinch of cayenne pepper, optional Pinch of cayenne pepper, optional
1 28-ounce can crushed tomatoes 1 28-ounce can crushed tomatoes
2 tablespoons harissa paste 2 tablespoons harissa paste
1 cup fresh spinach, chopped 1 cup fresh spinach, chopped
3 to 5 eggs 3 to 5 eggs
⅓ cup crumbled feta cheese ⅓ cup crumbled feta cheese
¼ cup fresh parsley leaves ¼ cup fresh parsley leaves

Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
Season with salt and pepper to taste and sprinkle with the feta, parsley.