A skillet of simmered tomatoes, sweet onion, and garlic gets deepened with cumin, smoked paprika, and a pinch of red pepper flakes, creating a rich, slightly spicy base for eggs to poach right in the sauce. Cracked eggs nestle into shallow wells and bake until the whites turn opaque and the yolks stay soft and glossy, ready to spill into every bite. A scatter of crumbled feta and fresh parsley finishes the dish with salty tang and a pop of green, though it's every bit as good without. Serve it straight from the skillet with crusty bread for scooping up the sauce and you've got a satisfying, protein-packed meal that comes together in one pan. It's an easy, comforting dinner-for-breakfast (or vice versa) that fits naturally into a vegetarian kitchen, no fuss, no meat, just bold flavor.
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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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