Eggs Baked in Piperade

• 1 large onion, chopped
• 2 red bell peppers, chopped
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon hot paprika
• 1 teaspoon minced garlic
• 2 (14- to 15-ounce) cans diced tomatoes, including juice
• 8 large eggs
• 3 ounces crumbled feta (3/4 cup)

1. Put oven rack in middle position and preheat oven to 450F.
2. Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes.
3. Add paprika and garlic and cook, stirring, 1 minute.
4. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
5. Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.
6. Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon.
7. Crack an egg into each indentation and season with salt and pepper.
8. Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes.
9. Sprinkle with feta and serve immediately.

onion, red bell peppers, extravirgin olive oil, hot paprika, garlic, tomatoes, eggs, feta

Taken from www.epicurious.com/recipes/food/views/eggs-baked-in-piperade-108783 (may not work)