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1
In a large cast iron or heavy bottomed steel skillet, heat the olive oil over medium high heat.
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2
Add the onions and the garlic and cook for 5 minutes, until soft and translucent.
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3
Add the chili paste, salt, pepper, and spices.
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4
Cook for a minute, stirring constantly, to release their fragrance.
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5
Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has reduced some.
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6
Stir in the chopped greens.
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7
Meanwhile, preheat the oven to 375 degrees F (180 degrees C.).
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8
Divide the sauce into 6 baking dishes and press the feta cubes into the sauce.
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9
Set the baking dishes on a baking sheet, make an indentation in each, and crack and egg into the center.
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10
Or,.
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11
Leave the sauce in the skillet, press the feta cubes in and make six indents evenly around the skillet.
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12
Crack the eggs into the indents.
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13
Bake until the eggs are cooked to your liking, anywhere from 10 to 15 minutes begin checking them sooner to get them just right.
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14
If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over or an oven proof lid, but avoid having it touch the yolks.
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15
Serve with lots of crusty bread for scraping up the sauce.
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16
For a gluten-free friendly option serve over hot oatmeal or brown rice.
