Makes 2 servings. 45 minute cook time.
Goes great with toasted sourdough bread.
1 ½ tbsp extra-virgin olive oil
1 onion, small, halved and thinly sliced
½ bell pepper, seeded and thinly sliced (mix of red, yellow and orange if feeling colourful)
2 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
⅛ tsp ground cayenne, or to taste
½ can (28-ounce) whole plum tomatoes with their juices, coarsely chopped
¾ teaspoon kosher salt, plus more as needed
¼ teaspoon black pepper, plus more as needed
½ cup feta, semi-firm, crumbled
2 tbsp pine nuts
4 eggs
2 sausages of your choice, broken down (optional)
Cilantro, chopped, for garnish
Preheat oven to 375 degrees Celsius.
Gently toast pine nuts in a large, dry, skillet on medium heat (watch carefully so they don't burn!), about 3 minutes. Set pine nuts aside.
Bring heat down to medium-low, and add oil. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
Add garlic and cook until tender and fragrant, 1 to 2 minutes;
Stir in cumin, paprika and cayenne, and cook 1 minute.
If using optional sausage, add to pan now.
Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.
Stir in crumbled feta & pine nuts
Gently crack eggs into skillet over tomatoes (tip: crack into small bowl and 'pour' egg into skillet). Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 5 to 7 minutes.
Sprinkle with cilantro and serve