Heat the pan: Heat 1.5 tablespoons olive oil and 1 teaspoons butter in a large skillet over medium heat.

Add tomatoes: Add 4.5 ripe tomatoes to the pan.

Add onion: Place 1 onion, diced in the center of the pan.

Add bell pepper: Arrange 1 red bell pepper, sliced around the edges of the pan.

First cook: Cover and cook for 10 minutes

over medium heat.

Continue cooking: Keep covered and cook for another 15 minutes

until soft and juicy.

Peel tomatoes: Remove the tomato skins; they should peel off easily.

Mash tomatoes: Mash the tomatoes directly in the pan with a fork.

Season: Add 1 teaspoons ground cumin, 1 teaspoons paprika, 1 teaspoons garlic powder, 1 teaspoons dried oregano, 1 teaspoons crushed red pepper flakes, 0.5 teaspoons black pepper, and 0.5 teaspoons salt; mix well.

Optional richness boost: Stir in 1 tablespoons tomato paste (optional) for a deeper flavor, if using.

Melt cheese: Stir in 1 cups shredded mozzarella cheese until fully melted into the sauce.

Add eggs: Make small wells in the sauce and crack in 3.5 large eggs.

Cook eggs: Cover and cook about 5 minutes

, or until eggs are done to your liking.

Garnish and serve: Top with 2 tablespoons fresh parsley, chopped and 0.3 cups feta cheese, crumbled, then serve hot.