This Israeli dish has been popularized by Yotam Ottolenghi. It's infinitely adaptable and scalable. Add whatever vegetables you have on hand: It's exceptionally lovely with zucchini or summer squash added to the tomatoes.
Adapted from the New York Times
Serves 4 to 6
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
2 pounds tomatoes, cored, cut in half (or 1 28-ounce can plum tomatoes)
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Heat oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook until very soft and caramelized, about 8 minutes. Add garlic and cook until tender, 1 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
Hold the tomatoes with the skin against your palm. Grate on the large holes of a box grater, leaving the skin behind.
Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Cover skillet to oven and cook until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.