Eggs are nestled in a garlicy, cumin-scented tomato sauce and topped with feta in this Israeli classic dish. Great for breakfast or dinner.
1. Melt butter in a large skillet over medium heat. Add onion and bell pepper. Saute about 5 minutes. Add garlic and spices and cook a little over 1 minute. Pour in tomatoes, breaking them up with a spoon, and season with salt and pepper to taste. Bring to a simmer and cook about 10 minutes.
2. Gently crack eggs into skillet over tomatoes. Cover and simmer 5 minutes for runnier yolks, or up to 9 minutes for well-done eggs.
3. Sprinkle with feta and cilantro and serve with hot sauce.
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