Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 can (28 ounces) diced tomatoes
- 4 eggs, or more
- Feta cheese, crumbled
- Cilantro, roughly chopped
- Crusty bread
- Preheat oven to 375°F.
- In a cast-iron skillet or oven-safe skillet on medium-high heat, warm olive oil.
- Add onion and red pepper and cook until soft, stirring often not to burn, for about 4-5 minutes. Add minced garlic and cook for another 1-2 minutes, stirring often.
- Add cumin, paprika, red pepper flakes, salt, and pepper, and stir to ensure the vegetables are coated with spices. Cook for another 1 minute until fragrant.
- Add diced tomatoes to the pan and stir well to combine. Simmer on medium heat for about 10-15 minutes until the tomatoes have reduced and the sauce has thickened, using a spoon to gently break them up as they cook.
- Once the sauce had thickened, add the eggs. Using a spoon, carve a little whole into the tomato mixture and crack the eggs into the dish. There should be room in a large skillet to fit up to six eggs easily.
- Once the eggs are all cracked into the mixture, transfer the skillet to the oven for about 8-12 minutes or until the egg whites are set and the yolks are cooked to your liking.
- Once cooked, remove from the oven, top with crumbled feta cheese and cilantro, and serve with a side of crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 226 calories
- Sugar: 6 grams
- Fat: 14 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 14 grams