¼ cup olive oil
5 Anaheim chiles or 4 jalpeños, stemmed, seeded and finely chopped
1 small yellow onion, chopped
5 cloves of garlic, crushed then sliced
1 tsp ground cumin
1 tbsp paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
½ cup feta cheese, crumbled
1 tbsp chopped flat-leaf parsley
Warm pitas or bread for serving
Heat oil in 12-inch skillet on medium-high. Add chiles and onions, cook stirring occasionally until soft and golden brown, about 6 minutes. Add the garlic, cumin and paprika and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Pour contents of tomato can into a medium bowl and crush the tomatoes with your hands. Add the tomatoes and liquid to skillet along with ½ cup water, reduce heat to medium, and simmer, stirring occasionally until the sauce thickens slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that they are evenly distributed across sauce’s surface. (I made little indentions in the sauce with a wooden spoon before doing this, just so the eggs had somewhere to go.) Cover skillet and cook until yolks are just set, about 5 minutes. Be careful not to cook for too long or your eggs will be overdone.
Remove the lid and baste the whites of the eggs with tomato sauce, being careful not to disturb the yolk. Sprinkle with parsley and generous amounts of feta. Serve immediately with pita or bread for dipping.