Ingredients
2tbspolive oil
1largeyellow onionchopped
1largered bell pepperchopped
¼tspfine sea salt
3cloves garlicpressed or minced
2tbsptomato paste
1tspground cumin
½tspsmoked paprika
¼tspred pepper flakes
28ozcrushed tomatoesfire-roasted
2tbspfresh cilantrochopped
ground black pepperto taste
6largeeggs
½cupcrumbled feta
Crusty bread or pitafor serving
Preparation
Preheat the oven to 375 degrees F. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat.
Once 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 with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
Turn off the heat. Taste and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it.
Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. It should be done once the egg whites are opaque and yolks are no longer runny.
Transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes.
Serve in bowls with crusty bread on the side.
