Preheat and prep: Preheat the air fryer to 350°F (175°C) for 3–5 minutes. Use an oven-safe, air fryer–friendly dish (like an 8-inch cake pan, small cast-iron skillet, or ceramic baking dish) that fits your basket.

Sauté the base (stovetop or air fryer): If you can, quickly soften the onion and pepper on the stovetop with a splash of olive oil for 5–7 minutes until tender. If you’d rather keep everything in the air fryer, toss onions and peppers with 1 tablespoon oil, place in the dish, and air-fry at 350°F for 8–10 minutes, stirring once.

Add aromatics and spices: Stir in the garlic, cumin, paprika, coriander, and red pepper flakes. If using the air fryer, return the dish for 1–2 minutes to bloom the spices. Don’t let the garlic brown.

Build the sauce: Add the crushed tomatoes, tomato paste (if using), 1/2 teaspoon salt, and a few grinds of black pepper. Mix well. Air-fry at 350°F for 6–8 minutes until the sauce is hot and slightly thickened. Stir halfway so the edges don’t dry out.

Taste and adjust: Check seasoning. Add more salt, pepper, or heat if needed. The sauce should be savory and lightly smoky, not watery.

Create wells and add eggs: Use a spoon to make four small wells in the sauce. Crack one egg into each well. Drizzle the top with a little olive oil and a pinch of salt and pepper.

Cook the eggs: Air-fry at 325°F (165°C) for 6–10 minutes, depending on how runny you want the yolks and how hot your air fryer runs. Start checking at 6 minutes. The whites should be just set and opaque, and the yolks still jiggly.

Finish and garnish: Sprinkle with chopped parsley or cilantro and crumbled feta. A squeeze of lemon is great for brightness.

Serve: Scoop into bowls with warm bread for dipping. Eat right away while the eggs are soft.