How to Make
In a large skillet or saucepan, on high heat, sauté onions with oil until translucent. Add the garlic and sauté until the mixture is fragrant.
Add red peppers and red chili; sauté until it has softened. Add chopped tomatoes, tomato paste, one cup of water, cumin powder, coriander powder, paprika powder, black pepper, white pepper and sugar; leave to simmer on low medium heat for about 20 minutes until it starts to reduce. (Note: for a sweeter sauce add more sugar and for a spicy sauce add more cayenne pepper)
With a large spoon create a little well near the perimeter of the pan crack an egg directly into it; repeat the same steps with the remaining eggs. Cover the pan and cook until preferred doneness. Tip: if you prefer the eggs to be runny reduce the sauce more, and if you prefer the eggs to be more well done then the sauce can be moister.
Garnish with fresh parsley and crumbled feta cheese. I usually make this dish for breakfast but it can be served for lunch and dinner as well.