How to Make It
Heat olive oil in a cast iron skillet sauce pan and sauté onions, peppers and garlic over medium heat for about 7 minutes. Add cumin seeds after 5 minutes.
Blend whole peeled tomatoes, leave it a little chunky, and pour over the onion pepper mixture.
Bring to a slow simmer (make sure not to boil too hard) and cook for about 20 to 35 minutes.
Check the seasoning and add the honey to lighten the acidic edge.
After sauce is fully seasoned, break the two eggs into the simmering pot, cover and cook for about 6 minutes until the egg whites are firm and the yolk is a little runny.
Garnish with feta cheese and za’atar spice mix to taste.
Serve with fresh bread.