2 Tbsp (30 mL) olive oil
1 large yellow onion, diced
1 large red bell pepper stemmed, seeded, and chopped into ½ pieces
1/4 tsp (1 mL) salt
3 cloves garlic, minced
2 Tbsp (30 mL) tomato paste
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) red pepper flakes
1-28 ounce can crushed tomatoes
2 Tbsp (30 mL) chopped cilantro, plus additional for garnish
6 large eggs
Salt and freshly ground black pepper, to taste
1/2 cup (125 mL) crumbled feta
Crusty bread or pita, for serving
Preheat the oven to 375°F (190°C). Heat the oil in a large, oven-safe skillet over medium heat. Add the onion, bell pepper and salt. Cook, stirring often, until the onions are tender and turning translucent, about 5 minutes
Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until fragrant, about 30 seconds.
Add the crushed tomatoes and cilantro; stir to combine. Reduce the heat to low and simmer for 5 minutes.
Off the heat, make six wells in the tomato sauce mixture using the back of a wooden spoon. Crack egg into each well. Season the eggs lightly with salt and pepper.
Carefully transfer the skillet to the oven and bake for 8 to 12 minutes or until eggs are cooked to your desired doneness. (the eggs will continue baking once the skillet is removed from the oven).
Carefully transfer the skillet to a heat-safe surface. Top with the crumbled feta and fresh cilantro leaves. Divide among bowls and serve with crusty bread or pita bread.
Makes 6 servings.
Nutrients per serving: