Preheat your oven to 375 degrees F.

Heat the oil over medium heat in an oven-safe skillet (stainless steel works best).

Add the onions, peppers, and salt. Cook, stirring often, until the onions are soft and translucent, 4-6 minutes.

Push the onions and peppers to the outer edge of the pan and add the garlic, tomato paste, cumin, paprika, and red pepper flakes to the center of the pan.

Keep the spices in the center of the pan and allow the spices to “bloom” by stirring them into the tomato paste for 1-2 minutes until they become fragrant.

Pour in the can of diced tomatoes and add 2 Tbsp of cilantro and stir to combine. Bring the mixture to a low simmer and cook for 5 minutes.

Turn off the heat and add the nutmeg, salt, and pepper to taste.

Using your spoon, make a small well in the mixture close to the edge of the pan, and crack an egg into it. Repeat with the remaining 4 – 5 eggs around the pan.

Transfer the skillet to the oven using oven mitts and bake for 6-10 minutes. Check often, as the eggs will go from not done to overdone very quickly.

Remove from the oven and sprinkle with the crumbled feta and the remaining 1 Tbsp of cilantro.

Serve with crusty bread or pitas.