1. Prep the Vegetables

• Begin by cutting the cherry tomatoes into round slices.

• Slice the garlic thinly (or chop the onion if you prefer).

• Slice the chili pepper; if you want a milder flavor, be sure to remove the seeds before slicing.

2. Create the Base

• Heat 3 tablespoons of extra-virgin olive oil in a wide nonstick pan over medium heat.

• Add the sliced garlic (or onion) and chili pepper to the pan.

• Cook for about 1-3 minutes until the mixture becomes fragrant. This is when the spices start to release their oils and aromas.

3. Build the Sauce

• Add the tomatoes to the pan. Season with fine sea salt and stir.

• Let the mixture cook for about 3-5 minutes, stirring occasionally. The tomatoes should start to break down, creating a chunky, flavorful sauce that serves as the base for the eggs.

4. Add the Eggs

• Crack 6 large eggs around the pan. Be sure to space them out evenly.

• Cover the pan and let the eggs cook until the yolks reach your desired doneness. This usually takes about 5 minutes for runny yolks, but you can cook them longer for firmer yolks if preferred.

5. Finish and Serve

• Once the eggs are cooked, garnish with fresh cilantro and sprinkle chili flakes on top for extra heat.

• Serve the dish directly from the pan, accompanied by warm flatbread or toast for dipping.