Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil (15 mL)
  • 1 cup diced white onion (about 1 medium onion)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 2 14.5-oz cans diced tomatoes (can sub crushed or whole canned tomatoes)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ¼ tsp each salt and pepper
  • 4 to 5 large eggs
  • Toppings: feta, parsley (or cilantro), crushed pepper, pita or crusty bread

Instruction

  • Veggies: Preheat oven to 375°F (190°C). Heat oil in an oven-safe skillet over medium heat, then add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
  • Tomato: Add canned tomatoes, gently mashing them with a fork if needed to form a chunky sauce. Allow tomatoes to simmer, uncovered, until a thick sauce develops, 10 to 15 minutes. Stir in spices, salt, and pepper. Taste and adjust seasonings as needed.
  • Eggs: Using the back of a spoon, form a few holes in the tomato mixture. Crack an egg into each hole (use as many eggs as you want).
  • Bake: Transfer skillet to a preheated oven and cook, uncovered, for 8 to 12 minutes, or until egg whites are mostly cooked. They should be white and still a little jiggly (they'll continue to cook some after removing from the oven). Serve immediately, topped with crumbled feta, herbs, and bread for dipping.