Heat the olive oil in a large skillet over medium heat until shimmering. You want the oil hot enough to sauté the vegetables, but not smoking. Be patient, as this step is essential for developing flavor.
Add the chopped onion, jalapeño, and red bell pepper to the skillet. Sauté for about 5 minutes, stirring often, until the vegetables are soft and fragrant. The vibrant colors should entice your appetite!
Next, toss in the minced garlic and cook for another 30 seconds. You’ll notice the aroma should intensify and become irresistible!
Transfer the whole tomatoes to a medium bowl. With your hands, crush the tomatoes gently and add them, along with their juice, to the skillet. Stir thoroughly, allowing the mixture to simmer.
Let the sauce simmer for about 10 minutes. As it thickens, the flavors meld beautifully, creating a rich base for the eggs.
Using the handle of a large wooden spoon, create small wells in the sauce. Crack a whole egg into each well, and repeat until all eggs are added. This step is crucial for perfectly poached eggs.
Cover the skillet with a lid and cook for 5 minutes for a slightly runny yolk or 7 to 8 minutes for a solid yolk. Keep an eye on the eggs to avoid overcooking.
When the eggs are cooked to your liking, uncover the skillet and sprinkle with crumbled feta cheese if using. Finally, garnish with chopped parsley for a fresh finish.
Serve immediately with lightly salted toasted pita triangles. The combination of the savory sauce and soft eggs is simply divine!
