This is shamelessly taken from NYT and adds feta. Which I have a fair amount of to use up. And simplifies prep because I don't to turn on my oven most of the year.
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced (I usually omit, but could be jarred peppers)
- 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
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- 6 large eggs
- Chopped cilantro, for serving
- Hot sauce, for serving
- Heat oil in a large skillet over medium-low heat. Add onion and bell pepper and garlic. Cook gently until very soft, about 5 minutes. Stir in cumin, paprika and cayenne, 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.
- Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Spoon hot tomatoes over eggs and let cook on stove top until eggs are desired texture, about 7 to 10 minutes. Sprinkle with cilantro and serve with bread.