Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped
1 large red bell pepper or roasted red bell pepper, chopped
1/2 teaspoon salt
4 cloves garlic, pressed or minced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
1 large can (28 ounces) crushed tomatoes
2 tablespoons chopped fresh cilantro or parsley, plus more for garnish
Freshly ground black pepper, to taste
5 to 6 large eggs
½ cup crumbled feta
Crusty bread or pita, for serving
2-3 cups roasted potatoes (optional for serving)

Instructions

Preheat the oven to 375 degrees. Heat the oil in a large, oven-safe skillet over medium heat. I used a cast iron, but it was well seasoned. If the cast iron isn’t well seasoned, then don’t use a cast iron pan. It could leave a little tinny taste to the dish. Once the oil is shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes. Pour in the crushed tomatoes and the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat and simmer for 5-10 minutes. Turn off the heat and taste. Add add salt and pepper as necessary.

Use the back of a spoon to make a well in the sauce and crack an egg directly into it. Repeat with the remaining eggs. Sprinkle a little salt and pepper over the eggs. Transfer the skillet to the oven and bake for 8 to 12 minutes. Remove from oven and top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired.

Serve in bowls with crusty bread on the side. Optionally, you can serve them over roasted potatoes which is how I like to eat it.