This is one of our favorite meals for those nights that we forgot to make a plan or the plan we made exceeds the energy available. Peppers keep in the fridge for a long time and we always have eggs. Serve with quality bread and a green salad.

Also works well as a camping meal.

avocado oil

1 large red or yellow onion, thinly sliced

3 large red or orange or yellow bell peppers, thinly sliced

3 garlic cloves, thinly sliced

1 t ground cumin

1 t sweet paprika

1 t Trader Joe’s Chili Lime Salt

¾ t salt, more as needed

¼ t black pepper, more as needed

⅛ t cayenne, if you like heat

1 can diced tomatoes with juices

1+ C feta cheese

6 large eggs

Chopped cilantro

Set oven to 375 degrees.

In an oven-proof skillet — I use my cast-iron skillet — heat enough oil to thinly cover the bottom and gently sauté the onion and the pepper until soft. Add the garlic and cook for another minute or so.

Add the spices, stir well, and add the tomatoes.

Add onion and bell pepper. Cook gently until very soft, about 20 minutes.

Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.

Add tomatoes and cook for a few minutes more. Sprinkle half the feta on top and then crack the eggs over the tomatoes. Add the rest of the feta and put into the oven to cook the eggs.

Sprinkle cilantro on top and serve immediately.

Based on a recipe found at the NY Times.