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Ingredients
- 3 T exta-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 t ground cumin
- 1 t sweet paprika (1 T if hot is preferred)
- 1/8 t ground cayenne, or to taste
- 1 can (28 oz) whole plum tomatoes with juice, coarsely chopped
- 3/4 t kosher salt
- 1/4 t black pepper
- 5 oz feta, crumbled (~1.25 C)
- 6 large eggs
Toppings
- Chopped cilantro
- Hot sauce
Instructions
- Heat oil in a large skillet over medium-low
- Add onion and bell pepper
- Cook gently until very soft (~20 min)
- Add garlic and cook until tender (~1–2 min)
- Stir in cumin, paprika, and cayenne, cook 1 minute
- Pour in tomatoes and season with salt and pepper
- Simmer until tomatoes have thickened (~10 min)
- Taste and add more salt and pepper if needed
- Stir in crumbled feta
- Gently crack eggs into skillet over tomatoes
- Season eggs with salt and pepper
- Cover skillet until eggs are set (~7–10 min)
- Sprinkle with cilantro and serve with hot sauce