Step 1

Preheat oven to 375F.

Step 2

In a large skillet (I use cast iron), heat the oil over medium-low. Add the onion and peppers. Cook gently until soft, about 15 to 20 minutes. Add garlic and cook 1 to 2 minutes, just until tender. Stir in the cayenne, cumin, paprika, and dash of nutmeg and cook for 1 minute. Pour in the can of tomatoes and season with salt and pepper. Simmer until the tomatoes and the juices have thickened, about 10 minutes. Taste and add more salt and pepper if needed.

Step 3

Make 6 small wells in the top of the tomato mixture. Gently crack eggs into the wells. Transfer the skillet to the oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with feta and cilantro and serve directly out of the pan.