It only requires a few ingredients and minimal prep/cook time, making it a great choice for a weeknight meal (or those nights you forget to defrost meat).
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 teaspoon cumin
1 teaspoon paprika
1/8-1/4 teaspoon cayenne
Salt and pepper to taste
1 28oz can diced tomatoes
4-5 oz feta cheese
4 eggs
chopped cilantro
chopped cilantro
Preheat oven to 375. Heat oil over medium heat in a cast iron skillet, add onions and peppers and cook until the onions are translucent. Add spices and stir for about a minute. Add tomatoes then lower heat and simmer about 20 minutes. Add feta cheese and mix it in well. Make four little holes in the sauce and carefully crack the eggs into the holes. (Alternatively, you can also crack eggs one at a time into a small dish, then pour it into the holes). Salt and pepper the eggs then transfer to the oven. Cook until the eggs are set (7-10 minutes). Sprinkle with cilantro and enjoy with some crusty bread or pita bread.
Oh and I probably could have fit another egg in there so keep that in mind when you are preparing it.
Oh and I probably could have fit another egg in there so keep that in mind when you are preparing it.
