Drizzle your olive oil into the bottom of a frying pan and give it a swirl. Turn the heat up to medium-low and drop your cherry tomatoes in whole. Meanwhile, chop your peppers and onions into mouthful-sized pieces. Once most of the tomatoes have burst, add your peppers and onions to the pan. When the tomatoes begin to burst and split, cover half way with a lid, leaving a crack open to let the steam out.

Smash and mince your garlic while your veggies begin to melt together in the pan. Add your tomato sauce (and your can of eggplant here if you have it) and your garlic. Add your cumin, paprika, salt and pepper and stir. Leave simmering for about 5 minutes or until the liquid has mostly evaporated from your sauce. You want it to be thick enough that when you poke it with your spoon it will hold the shape.

With your spoon, make an indent in the sauce for your egg to go. Gently crack your eggs into the little wells and drop your feta around each egg. Cover the pan with a lid. Cook until a white film forms over the yellows of the egg at least. If you like your eggs with a firmer yolk, cook for an additional minute - 3 minutes. Remove from heat and take off the lid.

When serving, don’t forget to put a trivet under the pan! Dust the whole pan with your zaatar and any additional salt and pepper. Grab your pita, lavash, or any other type of bread and dig in.