1/3 cup of extra virgin olive oil
2 large of red bell pepper chopped
4 garlic cloves sliced
1 jalapeno pepper seeded, chopped
1 tablespoon of paprika
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/8 teaspoon of cayenne pepper
1 can (28 ounces) of crushed tomatoes
2 teaspoons of sugar
3/4 teaspoon of salt
1 cup (4 ounces) of crumbled feta cheese
6 large of eggs
3 tablespoons of cilantro chopped
- Preheat the oven to 375°F.
- Heat the oil in a Circulon skillet over medium heat. Add the bell pepper, onion, garlic and jalapeño pepper; cook, stirring occasionally, until slightly softened, about 5 minute. Stir in the paprika, cumin, coriander and cayenne pepper and cook until the vegetables are very soft, about 16-18 minutes.
- Add the tomatoes, sugar and 1/2 teaspoon of the salt. Bring to a simmer; reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 18-20 minutes. Stir in the feta cheese.
- Gently crack the eggs into the skillet over the tomato mixture, spacing them evenly. Season with the remaining 1/4 teaspoon salt. Transfer the skillet to the oven and bake until the white are set and the yolks are still runny, about 8-10 minutes. Remove from the oven and garnish with chopped cilantro. Serve directly from the skillet.