what you will need:
·
3 tablespoons extra-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 teaspoon ground cumin
·
1 teaspoon sweet paprika
·
⅛ teaspoon cayenne, or to taste
·
1 (28-ounce) can whole plum tomatoes with
juices, coarsely chopped
·
¾ teaspoon salt, more as needed
·
¼ teaspoon black pepper, more as needed
·
6 large eggs
·
Fresh Parsley for serving
What to do:
1.
Heat oven to
375 degrees.
2.
Heat oil in
a large skillet over medium-low heat. Add onion and bell pepper. Cook gently
until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2
minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in
tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer
until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3.
Gently crack
eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet
to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with
parsley and serve with hot sauce.
