Net Carbs 13 grams
Fat 13 grams
Protein 12 grams
2 Tablespoons olive oil
1 large yellow onion, chopped
1 large red bell pepper, chopped
1/4 teaspoon fine sea salt
3 cloves garlic,pressed or minced
2 Tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon fine red pepper flakes
1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
2 Tablespoons chopped fresh cilantro or flat-leaf parsley, plus additional cilantro or parsley for garnish
Freshly ground black pepper, to taste
5 large eggs
1/2 cup crumbled feta
Preheat the oven to 375F. Warm oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add onion, bell pepper and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 -6 minutes.
Add garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1-2 minutes.
Pour in the crushed tomatoes with their juices and add the cilantro. Stir and let 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 blend.
Turn off the heat. Taste and add salt and pepper as necessary. Use the back of a spoon to make a well near the edge of the pan and crack an 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. Sprinkle a little salt and pepper over the eggs.
Carefully transfer the skillet to the oven and bake for 8-12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are opaque white and the yolks have risen but are still soft. They’ll continue to cook after you take it out of the oven. They should still jiggle in the centers when you shake the pan when you take them out of the oven.
Remove from oven and top with crumbled feta and garnish