Ingredients

2 T canola oil
1 c ½” diced red bell pepper
1 c ½” diced yellow bell pepper
4 t minced garlic
1 T paprika
1 T ground cumin
1 t chili powder
1 t kosher salt
1 t black pepper
3 ¼ c canned diced tomatoes with juice
6 large eggs
¼ c crumbled feta
1 T chopped cilantro

Procedure

1. Heat oil in 12″ cast iron pan on med heat. Add pepper & onion; cook 5 mins.
2. Add garlic & spices; cook 1 min.
3. Add tomatoes & juice; season with s&p; bring to simmer; cook 5 mins.
4. Use large spoon to make wells in sauce; crack 1 egg per well. Cover pan; cook for 5-8 mins, until eggs are done to your liking.
5. Top with crumbled feta & chopped cilantro.