Ingredients

Instructions

1. 1
   Heat olive oil in a large skillet over medium heat. Add garlic and onions and cook until onions are translucent, about 5 minutes.
2. 2
   Add canned tomatoes with juice. Stir in paprika, cumin, oregano, salt, pepper and red pepper flakes. Simmer for 5-7 minutes or until sauce thickens slightly.
3. 3
   Add cannellini beans to skillet and simmer for 2-3 minutes or until beans are hot.
4. 4
   Crack five eggs into the skillet. Cover and cook for 5 minutes or until eggs are cooked to preference. Top skillet with parsley and feta. Serve warm.