Prep Time

5 minutes

Cook Time

30 minutes


Calories 710, Carbs 95 grams, Fat 22 grams, Protein 33 grams



  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 large green or red bell pepper, diced
  • 1/4 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, more or less to taste)
  • 1 – 28 ounce can no-salt added crushed tomatoes (or fresh tomatoes crushed in a food processor)
  • 8 large eggs
  • 1/3 cup (6 tablespoons) crumbled feta
  • 2 tablespoons fresh cilantro, leaves and stems roughly chopped, for garnish
  • freshly ground black pepper, to taste
  • 4 slices crusty multigrain bread, for serving (omit if low-calorie, low-carb or Diabetes friendly)



  1. Preheat the oven to 375°F.
  2. 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. Stir in the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, for 1 to 2 minutes until nicely fragrant.
  3. Pour in the crushed tomatoes with their juices. 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.
  4. Turn off the heat. Season with pepper. 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 eggs.
  5. 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 opaque and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan.
  6. Carefully transfer the hot skillet to a heat-safe surface. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired.
  7. Serve in bowls with the bread on the side.