In a medium cast iron skillet over medium-high heat, place 6 whole medium tomatoes. Add the chopped white onion and red bell pepper directly to the pan. Cover with a lid and let everything cook down for about 12 minutes.

Tip: Using whole fresh tomatoes gives the sauce a rustic texture and depth of flavor, but canned tomatoes can be substituted if needed.

Once softened, remove the lid. Carefully peel off the tomato skins—they should come off easily at this point. Use a fork or spatula to mash the tomatoes into a chunky sauce.

Add ½ teaspoon each of paprika, salt, and black pepper. Stir in 1 tablespoon of butter and mix well until fully combined. This is your rich flavor base.

Add about 4 slices of fresh mozzarella over the tomato mixture. Cover the pan again and let it cook for 2 minutes to melt the cheese. Then mix gently so the mozzarella incorporates smoothly into the sauce.

Optional Tip: If you prefer a thicker, more concentrated sauce, now is the time to stir in a tablespoon or two of tomato paste.

Use a spoon to create small wells in the sauce. Crack 3 to 5 whole eggs into the wells. Cover and let cook for about 3 minutes, or until the egg whites are set but the yolks remain slightly runny (or to your preference).

Once the eggs are done, remove the skillet from heat. Garnish generously with crumbled feta cheese and chopped fresh parsley. Serve immediately with toasted sourdough or your favorite crusty bread.

Pro Tip: For a smoky twist, try adding a pinch of cumin or a few chili flakes when seasoning the sauce.