Instructions

1. Preheat oven to 350 degrees.
2. Chop up all the veggies. The bigger the pieces the more rustic, so remember this in case you are cooking for someone who hates the consistency of vegetables, but likes the taste. You can even go as far as blending everything in a food processor/blender for a pulse or two when you’re done cooking everything.
3. Add a tablespoon of vegan butter (Earth Balance is my choice) to a large cast iron skillet on medium heat.
4. Throw in all the onions and cook until translucent.
5. Add in the garlic and mix in with the onion.
6. Next you’ll want to add the hierloom, grape or vine tomatoes (key is to put the fresh tomatoes first).
7. After about 5 minutes of sautéing the tomatoes with onion and garlic, add the canned tomato, in a single layer, along with the tomato juice in the can. Let this cook for another 5-10 min. The trick is to let the fresh tomatoes soften a bit to match the texture of the canned ones.
8. Add in all the spices and mix everything up.
9. You’ll want to allow this to cook on medium to low heat for about 10-15 min. Use a masher to crush the veggies together and further bring out their unique flavors.
10. It’s time to get cracking! Crack 6 eggs one at a time and add them to the top of the veggies. Do not let the egg touch the cast iron skillet. They have a tendency to stick to it if the skillet is not prepped properly.
11. By now the oven should’ve completed preheating and you’ll put your creation in there for 5 minutes (over easy), 8 minutes (over medium), 11 minutes(over hard), and if you need more time than that, shame on you!
12. If you’re making this for less people, please keep an eye on the time (and the eggs!) to ensure proper level of runny-ness.