Directions

1. Add Clebby’s Avocado Oil, diced onions and minced garlic to a large skillet. Heat over medium-low heat and season with salt and pepper. Saute until soft, about 15 minutes.
2. Stir in chopped sundried tomatoes, cumin, paprika, and harissa paste. Cook for 2-3 minutes then pour crushed whole tomatoes and juices into the skillet. Season with salt and pepper and bring to a simmer.
3. Reduce the heat to low and simmer until thickened about 15 minutes. Season to taste again, then create six small wells with the back of a wooden spoon in the sauce. Gently crack each egg into the wells then season with salt and pepper.
4. Place the lid on the skillet and cook until the egg whites are set about 10 minutes.
5. Remove from the heat and sprinkle with feta crumbles.
6. Garnish with chopped parsley and dill. Serve with toasted sourdough bread.