Ingredients
2 tbsp extra virgin olive oil
1 large yellow onion, halved and thinly sliced
1 medium zucchini, chopped
3 cloves garlic, thinly sliced
1 tsp ground cumin
1tsp paprika
⅛ tsp cayenne, to taste
28 oz whole plum tomatoes, with their juices, coarsely chopped
½ tsp salt
¼ tsp black pepper
2 oz feta cheese
8 eggs
¼ cup fresh cilantro or basil, chopped
Instructions
Preheat oven to 375°F.
Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Add the onions and zucchini, and sauté for 8–10 minutes until tender. Add the garlic and cook for 1 minute, then add the cumin, paprika and cayenne, and cook for 1 more minute.
Add the tomatoes, salt and pepper and simmer until the tomatoes have thickened, about 10 minutes. Stir in the cheese.
Gently crack the eggs into the skillet, spreading them evenly over the tomatoes. Season with a pinch of coarse salt, if desired. Transfer the skillet to the oven and bake until eggs are just set, 7–8 minutes (they will continue to cook for a couple of minutes after you remove them from the oven). Sprinkle with the fresh herbs and serve immediately.
Adapted from Diabetesfoodhub.org