I made this over the weekend, so I had no ingredients to photograph. But it was the partial inspiration for egg week, so I had to post it anyway.
1 28-oz. can crushed or diced tomatoes
1 small onion
4 cloves garlic
1/2 - 1 jalapeño (to taste, depending on how spicy they are)
1 t. cumin
4 - 6 eggs
parsley, mint, or cilantro
salt & pepper
feta cheese (optional)
labneh or greek yogurt (optional)
Finely chop the onions and jalapeño, and slice the garlic. In a large saute pan, sweat the vegetables over medium heat with a bit of oil until soft. Add cumin and tomatoes. Bring to a simmer, lower heat, and cook with the lid on for 10 minutes or so. Taste and adjust seasoning / spice level.
Crack your eggs on the surface of the sauce (you can dig a spoon in to create a bit of a divot if you want). Cover and cook for 4 minutes or so, or until the whites are set and the yolks are still a bit runny.
Top with cheese, herbs, and season with salt and pepper. Serve with pita and yogurt or labneh on the side.