Egyptian Baked Eggs with Rich Tomato and Feta

Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe skillet or individual ramekins.

Heat the olive oil in an oven-safe skillet (if using) or a separate pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Stir in the diced tomatoes (undrained), ground cumin, and smoked paprika. Bring to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.

If using a separate pan, carefully transfer the tomato mixture to your prepared oven-safe dish(es). Using the back of a spoon, create four small indentations in the tomato sauce.

Carefully crack one egg into each indentation.

Transfer the skillet or ramekins to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).

Remove from the oven, sprinkle with crumbled feta cheese and fresh chopped parsley. Serve immediately, perhaps with warm pita bread or crusty bread for dipping.