3 tablespoons Clearly Organic extra-virgin olive oil
1 large yellow onion thinly sliced
1 large red bell pepper thinly sliced
1 teaspoon Clearly Organic Pink salt
4 cloves garlic thinly sliced or minced
1 teaspoon Clearly Organic ground cumin
1 teaspoon Clearly Organic paprika
¼ teaspoon Clearly Organic cayenne or red pepper flakes optional, or add more to taste
1 28-oz can Clearly Organic crushed tomatoes
1/4 cup Clearly Organic tomato paste
5-6 Clearly Organic eggs
1/2 cup crumbled feta cheese plus more for serving
2 tablespoons chopped fresh cilantro or flat-leaf parsley plus more for garnish
Freshly ground black pepper to taste
Preheat oven to 375°F degrees.
Heat olive oil in a cast-iron skillet over medium heat. Add the onions and peppers and cook for about 15 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
Pour the tomatoes, paste, then add cumin, paprika, and cayenne pepper. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes. Stir in the crumbled feta cheese.
Create 6 small nests in the tomato and feta sauce. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Place the skillet in the oven to continue cooking until the eggs are set, about 8-12 minutes.
Garnish with fresh cilantro, and serve with crusty bread or pita