- 3tablespoons extra-virgin olive oil
- 1large onion, halved and thinly sliced
- 1large red bell pepper, seeded and thinly sliced
- 3garlic cloves, thinly sliced
- 1teaspoon ground cumin
- 1teaspoon sweet paprika
- ⅛teaspoon ground cayenne, or to taste
- 1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped
- ¾teaspoon kosher salt, plus more as needed
- ¼teaspoon black pepper, plus more as needed
- 5ounces feta, crumbled (about 1¼ cups)
- 6large eggs
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Step 1
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
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Step 2
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.