Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon coriander seeds*
  • 1 teaspoon cumin seeds*
  • 1 teaspoon fennel seeds*
  • 2 tablespoons olive oil
  • 1 red bell pepper
  • 1 large yellow onion
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1 28 ounce can diced tomatoes
  • 1 15 ounce can white beans, drained and rinsed
  • 4 to 6 large eggs, to your preference
  • Freshly ground black pepper
  • 1/2 cup fresh parsley or cilantro leaves
  • 1/2 cup feta cheese crumbles

Instruction

  • Thinly slice the pepper. Thinly slice the onion.
  • Set a dry skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 minutes. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.
  • Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 minutes, before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.
  • Add the ground spices, paprika, and kosher salt. Stir for 1 minute before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gently boil, then lower the heat to a steady simmer. Simmer for 5 minutes, or until the tomatoes have thickened.
  • Carve out a little divot for each of the eggs you plan to cook, then carefully crack them in. Add a bit of kosher salt and black pepper to each egg then cover the skillet with a lid (or sheet pan if you can’t find a matching lid). Cook over low heat until the eggs are just set, 4 to 6 minutes.
  • Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.