Ingredients

• 3 tablespoon extra-virgin olive oil
• 1 yellow onion, diced
• 3 clove garlic, minced
• 28 ounce crushed tomatoes
• 0.5 cup Kalamata olives, pitted and halved
• 2 tablespoon capers, drained
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• salt and black pepper
• 4 eggs
• 4 ounce halloumi cheese, sliced ¼ inch thick
• 2 tablespoon fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• crusty bread

Steps

1. Heat 3 tablespoons olive oil in a 12-inch skillet over medium heat.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the crushed tomatoes and stir to combine.
5. Add the Kalamata olives, capers, dried oregano, red pepper flakes, and a pinch of salt and black pepper.
6. Bring the sauce to a simmer over medium heat and cook for 4 minutes, stirring occasionally, to allow flavors to meld.
7. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
8. Make 4 small wells in the tomato sauce by gently pushing the sauce aside with the back of a spoon, spacing them evenly around the skillet.
9. Crack one egg into each well, being careful not to break the yolk.
10. Reduce heat to medium-low and cover the skillet with a lid or aluminum foil.
11. Cook for 6–8 minutes, until the egg whites are set and the yolks are still runny. Timing depends on preference: check at 6 minutes for runny yolks; cook longer for firmer yolks.
12. While eggs are cooking, place halloumi slices in a separate small skillet over medium-high heat and cook for 1–2 minutes per side until golden brown. Set aside on a plate.
13. Once eggs are cooked, arrange the warm halloumi slices on top of the eggs and sauce.
14. Scatter fresh parsley and fresh oregano over the top.
15. Transfer the skillet to the table or divide among serving bowls, and serve immediately with crusty bread for dipping.