Ingredients

The following ingredients have 5 Servings
  • 3 Tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced (or diced)
  • 1 large red bell pepper, seeded and thinly sliced (or diced)
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • A pinch (⅛ teaspoon) cayenne pepper*
  • 1 28-ounces can (820 ml) whole plum tomatoes with juices, coarsely chopped**
  • Salt and freshly ground black pepper
  • 1 ¼ cup (5 ounces or 140g) feta cheese, crumbled
  • 6 large eggs***
  • Chopped cilantro, for serving
  • Hot sauce, for serving

Instruction

  • Heat the oven to 375°F (190°C).
  • Heat oil in a large skillet over medium-low heat. Add onion and bell pepper, and saute until very soft, about 15 minutes. Add garlic and saute for 1 more minute. Stir in cumin, paprika and cayenne*.
  • Pour in the canned tomatoes** with the sauce. Season with salt and pepper, and simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  • Gently crack eggs into skillet over tomatoes. Season with salt and pepper.
  • Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with fresh cilantro and serve with hot sauce.