Ingredients
- 1 tsp. olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, chopped
- 1 tsp. ground cumin
- 1 tsp. ground sweet paprika
- 1 dash ground cayenne pepper
- 1 (28-oz.) can whole tomatoes, coarsely chopped
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- ⅓ cup crumbled goat cheese (or feta cheese)
- 6 large eggs
- 2 Tbsp. finely chopped fresh parsley
- Hot pepper sauce (to taste; optional)
Instructions
- Preheat oven to 375° F.
- Heat oil in large ovenproof skillet over medium-low heat.
- Add onion and bell pepper; cook, stirring frequently, for 10 to 15 minutes, or until very soft.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add cumin, paprika, and cayenne pepper; cook, stirring frequently, for 1 minute.
- Add tomatoes, salt, and pepper; cook, stirring occasionally, for 10 to 12 minutes, or until sauce has slightly thickened.
- Add cheese; mix into sauce.
- Crack eggs separately into sauce; do not mix. Place skillet in oven. Bake for 6 to 10 minutes, or until eggs are cooked to desired doneness.
- Sprinkle with parsley and pepper sauce (if desired); serve immediately.