I mean, the name says everything. Tomato, on.
Preheat oven to 375 degrees.
Heat oil in a large skillet over medium heat, then add onion and bell pepper. Cook until soft, about 20 minutes. Add garlic and kale** and cook an additional 1 to 2 minutes.
Stir in spices (cumin, paprika and cayenne), and cook 1 minute. Drain your canned tomatoes, chop into large pieces, then pour in season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes. Stir in chickpeas and crumbled feta or cheese of your choice.
GENTLY crack the eggs into skillet over tomatoes. (I think it's helpful to push down little "nests" in the tomatoes before cracking, this helps the juices from not running everywhere). Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, about 10 minutes. Top with cilantro!
**Note: If you're using kale, add in with the tomatoes. If you swap kale for spinach, WAIT until right before you crack the eggs to stir in the spinach.