After peeling the outer skin, finely slice the onion. Add to a frying pan or skillet on high heat with a drizzle of olive oil. Cook for 2 minutes, stirring frequently.
Add the tomatoes, minced garlic, paprika, salt & pepper and mix.
Using the back of a wooden spoon, make little holes in the sauce and gently break an egg into each hole.
Lower the heat and cook for about 3 minutes, until the eggs are cooked to your liking. Tip: cover the pan for the eggs to cook faster.
Once the eggs are cooked (the whites should be opaque), remove from the heat and add the crumbled feta, sliced avocado and cilantro. Enjoy!
Serve with toasted bread or tortillas.
Average estimated amount for one serving