Yields: 6 portions

Ingredients:

Olive oil

1 large onion, sliced into half circles

1 large red pepper, thinly sliced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

28 oz jar tomatoes, with juice

Salt and pepper, to taste

5 oz crumbled feta cheese (optional)

6 Meant To Be eggs

¼ cup chopped parsley

Instructions:

1. Preheat oven to 350°F.
2. Heat olive oil in a large oven-proof skillet over low-medium heat.
3. Add onion and red pepper. Sauté for about 20 minutes, until tender.
4. Add garlic and sauté for 1–2 minutes.
5. Stir in cumin and paprika, and cook for 1 minute.
6. Add tomatoes and their juice. Season with salt and pepper.
7. Simmer for about 10 minutes, until the mixture thickens.
8. Stir in crumbled feta cheese, if using.
9. Gently crack eggs into a small glass dish (do not beat).
10. Make a small well in the tomato mixture and gently slide one egg into the skillet. Repeat with remaining eggs.
11. Transfer skillet to oven and bake until eggs are just set, about 7–10 minutes.
12. Sprinkle with chopped parsley and serve warm.