Spiced Baked Eggs with Roasted Peppers and Feta

This vibrant one-pan breakfast draws on the shakshuka traditions of the Mediterranean and North Africa, layering sweet roasted red peppers and juicy tomatoes with warming spices like cumin, paprika, and caraway. Eggs are cracked directly into the simmering sauce and gently baked until the whites are just set and the yolks stay luscious, then the whole skillet is showered with tangy crumbled feta and fresh herbs. Built on extra virgin olive oil, vegetables, and eggs with a modest amount of cheese, this dish checks every box of the Mediterranean Diet while delivering serious flavor and a satisfying kick of heat. It comes together in a single pan, making it as easy to clean up as it is to eat, and it's substantial enough to serve as a leisurely weekend brunch centerpiece with warm crusty bread or whole grain pita for scooping. Serve it straight from the skillet at the table for a communal, social meal — exactly the kind of relaxed, flavorful eating the Mediranean lifestyle champions.

Ingredients

• 3 tbspextra virgin olive oil
• 1 mediumyellow onion, diced
• 3 clovesgarlic, minced
• 1.5 cupsroasted red peppers, sliced, jarred or homemade
• 2 cupscrushed tomatoes, canned
• 1 tspground cumin
• 1 tspsmoked paprika
• 0.5 tspCaraway seeds
• 0.25 tspcayenne pepper, adjust to taste
• 0.75 tspsalt
• 0.25 tspblack pepper
• 6 largeeggs
• 0.5 cupfeta cheese, crumbled
• 2 tbspfresh parsley, chopped, for garnish
• 4 slicescrusty whole grain bread, for serving, optional

Method

No instructions listed.