Preheat and prep: Heat your air fryer to 375°F (190°C). Use an oven-safe 8–9 inch dish or skillet that fits in your basket. Lightly oil the dish to prevent sticking.

Sauté the aromatics (stovetop or microwave, quick method): In a small pan, warm 1–2 tablespoons olive oil over medium heat. Cook 1 chopped onion and 1 chopped red bell pepper with a pinch of salt for 5–7 minutes until softened. Stir in 3 minced garlic cloves for 30 seconds. If you’re short on time, microwave the onion and pepper with a drizzle of oil for 3–4 minutes until soft.

Build the sauce: Stir in 1 tablespoon tomato paste, 1 teaspoon cumin, 1 teaspoon smoked paprika, and a pinch of red pepper flakes. Cook 1 minute to bloom the spices. Add 1 can (14–15 oz) crushed tomatoes, 1/2 teaspoon salt, and black pepper to taste. Simmer 3–4 minutes to thicken slightly.

Add the beans: Fold in 1 can (14–15 oz) cannellini or great northern beans (drained and rinsed). Taste and adjust salt, pepper, and heat. The sauce should be well-seasoned now since the eggs will mellow it out.

Transfer to the baking dish: Pour the bean-tomato mixture into your prepared oven-safe dish, smoothing the top. Air fry for 5 minutes to heat through and concentrate flavors.

Create wells and add eggs: Using a spoon, make 4–6 shallow wells in the sauce. Crack an egg into each well. Sprinkle a little salt and pepper over the eggs.

Air fry the eggs: Return the dish to the air fryer and cook at 350°F (175°C) for 6–10 minutes, depending on your air fryer and desired doneness. Check at 6 minutes for soft, jammy yolks and set whites. Continue in 1–2 minute increments until you like the set.

Finish with toppings: Sprinkle chopped parsley or cilantro, crumbled feta (if using), and a little lemon zest or a squeeze of lemon. Drizzle with a touch of olive oil.

Serve: Spoon into bowls with crusty bread or warm pita. Add a side salad if you want a fresher feel.