1 28-oz. can whole peeled tomatoes, undrained
1 14-oz. can diced tomatoes, undrained
2 Tbsp. olive oil
1 large onion, peeled and chopped
1 Tbsp. minced garlic
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. Sriracha
Salt and freshly ground black pepper to taste
4 to 6 eggs
4 oz. feta crumbles (optional)
Flat leaf parsley for garnish
1 loaf crusty white bread or stack of pita
Empty the cans of tomatoes and their juices into a medium bowl. Use your hands to squeeze the whole tomatoes into small pieces. Set aside.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onions and saute until soft and lightly brown, about 5 minutes. Add the garlic, cumin and smoked paprika. Stir until fragrant, about 30 seconds.
Add the tomatoes, Sriracha and a pinch of salt. Stir, scraping up any browned bits stuck to the bottom of the pan. Reduce the heat to a simmer and cook until the sauce thickens, about 10 minutes. Season to taste with salt and pepper.
Bring the tomato sauce back to a boil over medium-high heat. Crack the eggs onto the top of the sauce, leaving space between each egg so that they dont overlap. Cover and cook for 5 to 7 minutes, or until the eggs reach your desired level of doneness, remembering that the eggs will continue to cook after the pan is removed from the heat.
Sprinkle with feta and parsley. Serve inside the pan with bread or pita for sopping up all that tomato and egg goodness.