2 tablespoons olive oil
    1 diced onion
    3 cloves minced garlic
    1 teaspoon chili powder
    ½ teaspoon cumin
    ½ teaspoon paprika
    28 oz can diced fire roasted tomatoes
    5 eggs
    For serving:
    ¼ cup crumbled feta cheese
    Avocado slices
    Fresh cilantro
    Sourdough bread
    1. Heat oil in a skillet (you can use a cast-iron skillet, as well) over medium low. 
    2. Add diced onion and cook until tender. 
    3. Add garlic and cook for 1-2 minutes. 
    4. Add chili powder, cumin, and paprika and cook for one minute. 
    5. Pour in tomatoes and simmer until thickened, about 10 minutes. 
    6. Crack the eggs onto the mixture, cover and cook until yolks are set and whites are no longer translucent, about 10 minutes. 
    7. Top with crumbled feta, avocado slices and fresh cilantro. Serve with warm bread.