Thinly slice green onions, separating white and darker green parts. In a 12" nonstick skillet, heat oil over medium. Add white parts of green onions, garlic and pepper strips. Cook until golden, stirring often, 4 to 5 minutes. Stir in cumin and paprika. Cook 1 minute.

Into skillet, stir in tomatoes and harissa. Reduce heat to medium-low. Cook until slightly reduced, stirring occasionally, 5 to 6 minutes. Season with salt to taste. Add eggs to tomato mixture, spacing out evenly. Season eggs with salt and pepper.

Cover and cook until whites are set and yolks are desired doneness, rotating the skillet halfway through cooking time to cook evenly, 8 minutes. To serve, top with feta and garnish with darker green parts of green onions.

Tip: No harissa? Leave it out or replace with 1/2 tsp crushed red pepper.

Source: Hannaford fresh Magazine, March April 2025