Preheat oven to 400°F (200°C).

Chop onions and bell peppers into small pieces.

Sauté the chopped onions and bell peppers in a large oven-safe skillet over medium heat until they start to soften, about 5 minutes.

Add garlic and cook for 1 minute, stirring constantly to prevent burning.

Add canned diced tomatoes, salt, and pepper, and stir to combine.

Simmer the mixture over medium-low heat for 10-15 minutes, stirring occasionally, until the sauce has thickened and reduced slightly.

Create 2-3 wells in the sauce, depending on the number of eggs you want to use.

Crack eggs into the wells and season with salt and pepper.

Transfer the skillet to the preheated oven and Bake for 15-20 minutes, or until the eggs are cooked to your desired doneness.

Remove the skillet from the oven and Sprinkle crumbled feta cheese over the top.

Return the skillet to the oven and Bake for an additional 2-3 minutes.