Ingredients

• 1 tablespoon olive oil
  
• 1 medium onion, sliced
  
• 1 medium red bell pepper, sliced
  
• 2 cloves garlic, minced
  
• 2 (14-ounce) cans diced tomatoes
  
• 1 teaspoon cumin
  
• 1 teaspoon paprika
  
• 1 teaspoon coriander
  
• Salt and pepper
  
• 5–6 eggs
  
• 1/2 cup crumbled feta cheese, plus more for serving
  
• Fresh cilantro, for garnish
  
• Crusty bread, for serving

Instructions

1. Set the oven temperature to 375°F.
   
2. Place a cast iron skillet over medium heat and add the olive oil. Add the sliced onion and red bell pepper, cooking for about 15 minutes until the vegetables soften and the onion turns translucent. Add the minced garlic and cook for about 1 minute more, just until aromatic.
   
3. Add the diced tomatoes to the skillet along with the cumin, paprika, and coriander. Season with salt and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 10–15 minutes, until the sauce thickens to a stew-like consistency. Stir in the crumbled feta cheese.
   
4. Use a spoon to form 6 small wells in the sauce. Carefully crack an egg into each well. Season the eggs lightly with salt and pepper, then transfer the skillet to the oven. Bake for 8–12 minutes, until the eggs are just set to your liking.
   
5. Finish with fresh cilantro and serve immediately with crusty bread or pita for dipping.

• Storage: Leftovers can be kept in an airtight container in the refrigerator for 3–4 days.
• Substitutions: The recipe works best as written, but green bell peppers can replace red peppers if needed. Fresh tomatoes may be used instead of canned, though the final texture will vary.
  
• Nutrition information does not include bread.