To make this variation, we roast the tomatoes and onion with garlic and herbs to intensify their flavors.
Serve with warm crusty bread and hot sauce.
Slice 2 garlic cloves.
Spread evenly on a large rimmed baking sheet or in a shallow roasting pan.
Roast until the tomatoes are shriveled and browned, about 45 minutes.
Chop the remaining garlic clove.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat.
Add the garlic and chiles; cook, stirring, for 2 minutes.
Add cumin and cook, stirring, for 30 seconds.
Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil.
Sprinkle the eggs with the remaining 1/4 teaspoon pepper.
Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes.
(The eggs will continue to cook a bit as they stand.)
Garnish with parsley and serve with hot sauce, if desired.
Tips
Make Ahead Tip: Refrigerate tomato sauce for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
