Need an easy dinner based on things you already have on hand? If your pantry and fridge are stocked like mine, then this is your dish. These basics are always on hand – you could just as easily skip the feta if you didn’t have it, and it will be just as good. Promise.
3 Tbsp extra-virgin olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne (or to taste)
1 (28-ounce) can diced tomatoes with juices
¾ teaspoon salt
¼ teaspoon black pepper
3 ounces feta cheese, crumbled
6 large eggs
Preheat the oven to 350º.
In a large oven-safe skillet over medium-low heat, heat oil until shimmering. Add onion, cooking gently until very soft, about 20 minutes.
Add garlic and cook until tender, 1 to 2 minutes.
Stir in cumin, paprika and cayenne, and cook 1 minute.
Add tomatoes, 3/4 teaspoon salt and 1/4 teaspoon pepper. Simmer until tomatoes have thickened, about 10 minutes.
Stir in crumbled feta (you can skip this without losing flavor if you’re dairy free). Make dimples in the sauce for the eggs. Gently crack eggs into the divots over the tomatoes. Season with salt and pepper.
Bake until eggs are just set, 7 (to 10) minutes; turn pan halfway through cooking. Sprinkle with cilantro and serve with hot sauce and crusty bread.
