Eggs In Spicy Minted Tomato Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced (up to 4)
• 1 jalapeno pepper, seeded and minced
• 1 (28-ounce) can Muir Glen crushed tomatoes
• 1 dash Sriracha or other hot sauce to taste
• 1 bay leaf
• 1 tablespoon chopped fresh mint
• 1 pinch Salt and pepper to taste
• 4 large eggs
• 1 piece Crusty bread, for serving

1. In a large, deep-sided skillet or frying pan with a tight-fitting lid, heat butter and olive oil over medium heat. When the butter melts, add onion and saute for about 5 minutes, or until translucent. Add garlic and jalapeno and saute for 1 more minute.
2. Add crushed tomatoes, hot sauce, and bay leaf. Bring the mixture to a boil, then reduce the heat to keep it at a steady simmer. Simmer, uncovered, for 20 to 30 minutes, or until the sauce has thickened and coalesced. Stir in mint.
3. Use a spoon or spatula to make four depressions in the sauce, spacing them evenly throughout the pan. Gently crack an egg into each depression. Season the tops of the eggs with salt and pepper, then cover the pan and cook until the whites are set and the yolks are done to your liking.
4. Serve the eggs straight from the pan, with plenty of crusty bread for mopping up the yolks and sauce.

unsalted butter, olive oil, yellow onion, garlic, pepper, tomatoes, bay leaf, fresh mint, salt, eggs, crusty bread

Taken from food52.com/recipes/22806-eggs-in-spicy-minted-tomato-sauce (may not work)