PREHEAT oven to 400°F. HEAT oil in ovenproof skillet set over medium heat. COOK onion, red pepper, garlic, chili powder, cumin, paprika, salt, pepper and cayenne for about 5 minutes or until vegetables start to soften.
STIR in tomato paste; COOK for 1 minute. STIR in tomatoes; BRING to simmer. REDUCE heat to medium-low. COOK, stirring occasionally, for about 15 minutes or until sauce has thickened.
MAKE 8 divots in the sauce with spoon; CRACK egg into each divot. TRANSFER to oven. COOK for 5 to 8 minutes or until eggs are soft-cooked or until desired doneness. GARNISH with feta cheese and cilantro.
This recipe is an excellent source of choline, and a good source of vitamin A and protein.