Tomato and Feta Baked Eggs

• 1 tablespoon olive oil
• 1 small onion (diced)
• 2 cloves garlic (chopped)
• 14 teaspoon red pepper flakes (optional)
• 2 medium tomatoes (diced)
• 14 teaspoon oregano
• salt and pepper
• 1 handful fresh herb (chopped, I used dill and parsley)
• 12 cup feta (crumbled)
• 2 eggs

1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
4. Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
5. Remove from heat and mix in the fresh herbs and feta.
6. Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations.
7. Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.

olive oil, onion, garlic, red pepper, tomatoes, oregano, salt, dill, feta, eggs

Taken from www.food.com/recipe/tomato-and-feta-baked-eggs-439552 (may not work)