Take the eggs out of the refrigerator and allow them to come to room temperature.

Place the pan over low heat and add the oil and the onions. Season the onions with salt and pepper to taste. Sauté the onions until they begin to become translucent.

Add the bell peppers to the pan and sauté until the peppers begin to soften. Add the crushed tomatoes and bring the mixture to a simmer. Stir in the schug, harrisa, or the hot sauce of your choice, if you want to add a kick.

Carefully crack the eggs directly in to the pan, making sure not to break the yolks. Allow the eggs to simmer in the tomatoes until the whites are set and yolks just stark to thicken. Top with the feta and a little more black pepper.

This is traditionally eaten right out of the pan accompanied by some toast or crusty bread.