1. Chop onion.

2. Heat oil in a large non-stick skillet set over medium heat. Cook onion for 3–4 minutes to soften.

3. Add whole tomatoes and tomato paste. Use a potato masher to roughly mash tomatoes. Mix to evenly distribute tomato paste.

4. Add paprika, cumin and sugar. Generously season with pepper. Simmer for 15 minutes or until sauce thickens.

5. Using a spoon, make a well in the mixture and crack an egg into it. Repeat with remaining 7 eggs.

6. Crumble feta evenly over mixture. Cover and cook for 5 minutes or until the egg whites are cooked but the yolks are still runny.

7. Top with cilantro and serve with fresh bread or pita.

This recipe is best prepared at the last minute.