3 tbsp olive oil
1 onion, halved and sliced
1 red bell pepper, sliced
3 garlic cloves, sliced
1 tsp cumin
1 tsp paprika
cayenne, to taste
1 28 oz can of whole tomatoes, chopped
salt and pepper to taste
1 cup feta cheese
6 eggs
cilantro, as garnish
sriracha, to taste


Heat oven to 375F

Heat olive oil in skillet on medium low

Prepare onion, pepper and garlic. Cook onions and pepper together in pan and cook until softened, about 20 minutes. Add garlic and cook for an additional minute. Add cumin, paprika and cayenne to the mixture and cook for one more minute.

Chop the canned tomatoes and add to the skillet, season with salt and pepper. Simmer on low for about 10 minutes.Stir in feta.

Crack eggs on top of mixture and season with salt and pepper. Place the skillet in the heated oven until the eggs are set or about 8-10 minutes.Garnish with cilantro and sriracha.

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