Submitted by: Chasity from Evanston, IL
Yield: 4-5 servings
Preheat oven to 400F
In a large cast iron skillet, heat the olive oil over medium flame.
Add the onion and cook until tender, about 5 minutes.
Add the garlic, and turn heat down to med-low and cook for 3 more minutes.
If adding meat, add it now.
Add spices and salt.
Cook for 2 more minutes. Add the can of tomatoes.
Simmer on low for 15 minutes, adding water if it gets too dry or thick. You want a stew-like consistency.
Taste, and adjust salt and sugar if necessary.
Crack 4-6 eggs over the mixture, sprinkling each egg with a little salt and cracked pepper.
Optional: add crumbled goat cheese or feta on top before placing in the oven.
Bake until egg whites are thoroughly cooked and yolks are still soft (about 7 minutes).
Remove from oven and top with fresh basil, cilantro, or Italian parsley.
Serve with toast or crusty bread.
Extra credit: add Spanish cured chorizo or some ground lamb with our Merguez seasoning!