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In a large 12" skillet pour the tomato sauce in and add the water and onions; heat over medium high.
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Whisk in the cumin, paprika, parsley, sugar, and S/P.
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Once it is bubbling, add in the cleaned, torn to pieces kale and allow to bubble for 2 minutes.
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Reduce heat to medium-low, and crack 6-8 eggs into the still bubbling tomato sauce.
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Cover and allow to cook through, the eggs will cook in no more than 15 minutes, depending on the desired doneness of the eggs.
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Garnish with feta and serve.