• 2 Tbsp. extra virgin olive oil
• 1-2 cups chopped onion (or use green peppers or a mix)
• 3 tsp. minced hot pepper (try cayenne or serrano or jalapeño or a mix)
• 3 medium garlic cloves, minced
• 1/2 tsp. fine sea salt
• Freshly ground black pepper
• 1/2 tsp. ground paprika
• 1 tsp. ground cumin
• 2 Tbsp. tomato paste
• 3 cups ripe tomatoes, diced (or 28 ounces canned diced tomatoes)
• 1 cup fresh chard leaves, cut into ribbons (can substitute kale or spinach)
• 6 eggs
• 1/2 cup feta cheese, diced or crumbled
• 1/4 cup fresh parsley leaves, minced (optional)

1. Warm oil over medium high heat in 12-inch cast iron skillet or frying pan. Add onions (and/or green peppers). Sauté until soft (5 to 6 minutes).
2. Add hot peppers, garlic, spices and tomato paste. Stir together and sauté another minute.
3. Add the tomatoes and simmer until the sauce thickens, about 10 minutes.
4. Spread greens atop the sauce. Make 6 wells in the mixture with the back of a spoon. Crack one egg into each well. Cover the pan and reduce the heat to medium. Cook the eggs until set, 8 to 10 minutes.
5. Remove cover and turn off heat. Sprinkle feta and parsley on top. Serve warm with sourdough toast or pita bread.

Recipe and photo from christinanifong.com.