Step 1

Preheat the oven to 375°F

Step 2

In a large ovenproof skillet, heat the olive oil until shimmering

Step 3

Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes

Step 4

Add the tomatoes and cook, stirring occasionally, until some of them burst, 5 to 7 minutes

Step 5

Add the bell peppers and cook, stirring occasionally, until the peppers are softened and all of the tomatoes have burst, about 10 minutes

Step 6

Remove from the heat and stir in ¼ cup of the mint and 1 ½ teaspoons of the za'atar

Step 7

Season the sauce with salt and pepper

Step 8

Using a spoon, make 4 wells in the tomato sauce, then crack an egg into each one and season with salt and pepper

Step 9

Transfer the skillet to the oven and bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes

Step 10

Meanwhile, in a small bowl, mix the yogurt with 1 tablespoon lemon juice, 1 teaspoon lemon zest and the remaining 2 teaspoons mint and ½ teaspoon za'atar

Step 11

Season with salt and pepper and garnish with a pinch more za'atar

Step 12

Drizzle the eggs with olive oil and garnish with a little more mint

Step 13

Serve with the yogurt