I am absolutely obsessed with making this tomato soft eggy goodness. What truly makes this recipe a treasure is its versatility. In the midst of a busy week, when time is of the essence, you can turn to this creation as a quick and effortless solution. The straightforward steps and familiar ingredients ensure that your dinner dilemma is swiftly resolved, allowing you to savor the comforting flavors without the hassle.

Ingredients:

• EVOO

• 2 tbsp Potli Sriracha (for garnish)

• 1 yellow onion & red pepper

• 3 cloves garlic

• 2 tbsp tomato paste

• 1 tsp ground cumin

• 1 large can (28 ounces) crushed tomatoes

• 2 tbsp chopped fresh cilantro or flat-leaf parsley

• Salt & pepper to taste

• 5 to 6 large eggs

• Crumbled feta & toasty bread or pita for serving

Directions: Preheat oven to 375 F. In an oven-safe skillet, cook vegetables in olive oil until translucent. Add all other ingredients except eggs & feta and reduce for 5 minutes. Make small pools to crack eggs into and bake for 8-12 minutes. Add feta, chili oil, bread, and enjoy!