- 3 tablespoons olive oil
- 1 cup onion, thinly sliced
- 2-3 cups red or other ripe colored bell/sweet pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ground cayenne, to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped OR use fresh tomatoes, chopped
- salt and pepper, to taste
- 5-8 ounces feta, crumbled
- 6-8 large eggs
- cilantro, optional
Saute onion and pepper in skillet untiil very soft, about 20 minutes. Add garlic and cook 1 to 2 minutes. Add spices, stir and cook 1 minute. Add tomatoes and salt and pepper. Simmer until tomatoes have thickened, about 10 minutes. Gently fold in crumbled feta.
Gently crack eggs into skillet over tomatoes. Transfer skillet to a 375 degree oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve.