A rich, spiced tomato sauce built from crushed tomatoes, smoky paprika, cumin, and a touch of red pepper flakes forms the base for this one-skillet breakfast, with garlic and onion cooked down until deeply fragrant before the eggs go in. Cracked right into the simmering sauce and finished in the oven, the eggs bake until the whites set completely while the yolks stay soft and glossy — the kind of dish you want to dig into with a spoon straight from the pan. A scatter of crumbled feta and fresh parsley over the top adds a salty, herby finish that brightens every bite. It's a satisfying, protein-packed dish that works beautifully for breakfast, brunch, or a lazy dinner, and it fits easily into a gluten free routine. Simple pantry spices do a lot of heavy lifting here, so the flavor feels far more complex than the short ingredient list suggests.
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Preheat the oven to 375°F (190°C). Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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