chop the onion relatively fine and place it in a bowl
cut the garlic using the rock-chop method where you begin rocking the knife up and down while keeping the tip of the blade always on the surface of the cutting board and once ready, place it in a bowl
remove the stems from the parsley, again using the rock-chop method and place it in a bowl
cut the red bell pepper in relatively small dice size and place it in a bowl
take the Rondo pot and add the olive oil
turn the heat on to medium low, add the onion, the red peppers and let it simmer until both ingredients becomes soft and translucent.
once ready, create space in the middle and add the garlic and cook it until it releases its aroma
strain the fresh tomatoes from its water and add it in the pot
mix it all well
add the red chili flakes
add the ground cumin
add the sumac
add the freshly cracked black pepper
add the sea salt
add the spicy paprika
mix in well and let it cook for 15 minutes or until it thickens up, add the parsley a few minutes before the completion of the sauce
reduce the heat to minimum
add the eggs by poaching them in the sauce
cover with the lid and let it cook for 5-6 minutes
once ready you can add on top some fine chopped parsley and crumble feta cheese
ready to serve