Veggies: Preheat oven to 375°F (190°C). Heat oil in an oven-safe skillet over medium heat, then add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
Tomato: Add canned tomatoes, gently mashing them with a fork if needed to form a chunky sauce. Allow tomatoes to simmer, uncovered, until a thick sauce develops, 10 to 15 minutes. Stir in spices, salt, and pepper. Taste and adjust seasonings as needed.
Eggs: Using the back of a spoon, form a few holes in the tomato mixture. Crack an egg into each hole (use as many eggs as you want).
Bake: Transfer skillet to a preheated oven and cook, uncovered, for 8 to 12 minutes, or until egg whites are mostly cooked. They should be white and still a little jiggly (they'll continue to cook some after removing from the oven). Serve immediately, topped with crumbled feta, herbs, and bread for dipping.Alternative Method: You can also cook the eggs on the stove by covering the pan and reducing heat to medium/low. Cook for 8 to 12 minutes, or until eggs are cooked. This method produces less consistently perfect eggs!
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Notes
Make it dairy-free by omitting the feta cheese. You can make tofu feta in its place by marinating ½ block of firm tofu in ¼ cup water, ¼ cup apple cider vinegar, 2 Tbsp lemon juice, 1 Tbsp salt, and 1 tsp oregano.Spice it up by adding ½ to 1 tsp of harissa paste.Make it even more filling by mixing some chickpeas into the tomato sauce.Add veggie power by sautéing diced zucchini and/or eggplant at the same time as the bell pepper.