Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium red onion, sliced (2 cups)
1 small bell pepper, sliced (1 1/2 cups)
Kosher salt and freshly ground pepper
3 cloves garlic, sliced (1 tablespoon)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 cans (each 15 ounces) cherry tomatoes, or 1 can (28 ounces) whole peeled tomatoes
1 can (15 ounces) butter beans, rinsed and drained, or 1 1/2 cups cooked butter beans
2 cups packed fresh spinach or other greens, such as baby kale or arugula
4 ounces low-moisture mozzarella, such as Polly-O, grated (1 cup)
2 ounces feta, crumbled (1/2 cup)
4 large eggs
Toasted pita, for serving
Preparation
Preheat oven to 375°F. Heat oil in a large braiser over medium-high until shimmering. Add onion, bell pepper, and a pinch of salt and cook, stirring occasionally, until golden around edges, about 10 minutes.
Add garlic and spices; cook until fragrant, 1 minute more. Add tomatoes, breaking up with a wooden spoon, and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer until thickened slightly and flavors have melded, 15 to 20 minutes. Stir in beans and greens.
Stir together mozzarella and feta. Scatter cheeses across top of tomato mixture, then make 4 wells with the back of a spoon. Crack eggs into wells; season with salt and pepper and drizzle with oil. Transfer to oven and bake, covered, until cheese melts and eggs are just set, 12 to 15 minutes. Serve immediately with pita.
