Mediterranean Egg and Tomato Bake

Ingredients

• •4 large eggs
• •1 can (14 oz) diced tomatoes, undrained
• •1 medium red bell pepper, diced
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp paprika
• •1/4 cup fresh parsley, chopped
• •Salt to taste
• •Pepper to taste
• •1 tbsp olive oil

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In an oven-safe skillet, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until soft, about 5 minutes.

3. 3

   Stir in the garlic, cumin, paprika, salt, and pepper, and cook for an additional minute until fragrant.

4. 4

   Add the diced tomatoes and bring the mixture to a simmer for about 5 minutes, allowing it to thicken slightly.

5. 5

   Create four small indentations in the tomato mixture and crack an egg into each indentation.

6. 6

   Transfer the skillet to the preheated oven and bake for about 10-15 minutes, or until the egg whites are set but the yolks remain runny, cooking longer for firmer yolks.

7. 7

   Remove from the oven, garnish with fresh parsley, and serve warm.