- 2 tablespoons olive oil
- 1 large onion diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne or to taste
- 1 28-ounce can diced tomatoes, (do not drain)
- salt and pepper to taste
- 1/2 cup feta cheese
- 6 large eggs
- chopped cilantro for serving
Preheat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and sauté for 20 minutes or until golden brown and soft.
Add in garlic powder, cumin, paprika and cayenne. Sauté for 2 minutes stirring occasionally.
Stir in the tomatoes and simmer for 15 minutes or until the sauce is thickened and reduced. Season the sauce with salt and pepper to taste.
Gently crack the eggs on top of the sauce. Bake for 8-10 minutes or until the eggs are set. (You still want your egg yolk to still be runny).
Serve immediately with a feta cheese and cilantro.