Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Finely chop the onion, dice the bell pepper, and mince the garlic. Drain and rinse the beans, and chop the parsley.
Sauté the onion and pepper
Heat the oil in a large, deep skillet over medium heat. Add the onion and bell pepper and sauté for 7–8 minutes, stirring occasionally, until the onion softens and the pepper starts to develop golden edges.
Cook the sauce with the beans
Stir in the garlic, smoked paprika, and cumin; cook for 30 seconds. Add the crushed tomatoes, water, beans, salt, and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 10–12 minutes, until the sauce thickens and the beans are heated through.
Cook the eggs in the sauce
Use a spoon to make four wells in the sauce and crack one egg into each. Cover the skillet and cook over low heat for 6–8 minutes, until the whites are set and the yolks are as soft as you like. Crumble the feta over the top.
Toast the bread and finish
While the eggs cook, toast the bread in a dry skillet or toaster until crisp around the edges. Turn off the heat, drizzle the lemon juice over the sauce, and sprinkle with parsley. Serve hot with the toasted bread.
