1 onion, finely chopped

3 tablespoons (45 ml) olive oil

3 cloves garlic, finely chopped

1 teaspoon (5 ml) sweet paprika

1 teaspoon (5 ml) ground turmeric

1/2 teaspoon (2.5 ml) ground cumin

1/4 teaspoon (1 ml) crushed red pepper flakes

3/4 cup (180 ml) chicken or vegetable broth

1 can 28 oz (796 ml) diced tomatoes

4 to 6 eggs

1/2 cup (125 ml) crumbled feta cheese

2 tablespoons (30 ml) chopped parsley (optional)

4 toasted baguette slices rubbed with garlic

Salt and pepper

In a large skillet, soften the onion in the oil. Add the garlic and spices and cook for 1 minute. Deglaze with the chicken broth. Add the tomatoes and bring to a boil. Season with salt and pepper. Simmer for about 20 minutes or until the sauce thickens.

With a ladle, shape four or six wells in the tomato sauce. Break an egg in each well and sprinkle with the cheese. Cover and simmer gently for 5 to 6 minutes or until the egg white is cooked. Sprinkle with the parsley. Serve with toasted bread.

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