1 large red bell pepper or roasted red bell pepper, chopped
¼ teaspoon salt
3 cloves garlic, pressed or minced
2 tablespoons tomato paste
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
1 large can (28 ounces) crushed tomatoes
2 tablespoons chopped fresh cilantro or flat-leaf parsley
Freshly ground black pepper, to taste
5 to 6 large eggs
½ cup crumbled feta
Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
Turn off the heat. Add salt and pepper to taste. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.
Using oven mitts, transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.