A protein-packed vegetarian version featuring hearty chickpeas simmered in a cumin-heavy tomato broth.
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Heat the olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper, sautéing for about 5 minutes until softened.
Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
Pour in the crushed tomatoes and chickpeas, then season with salt and pepper to taste.
Simmer the sauce for 10 minutes on low heat until it thickens slightly.
Use a spoon to make four small wells in the sauce and carefully crack an egg into each hole.
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but yolks are still runny.
Garnish with fresh parsley and crumbled feta before serving directly from the pan.
