Soft eggs baked on a bed of tomato sauce with crumbled feta folded through—a fast dinner that turns the cheese into a creamy counterpoint. All one pan, all one shelf's work.

Serves 2. 25 minutes, 10 at the stove.

About 570 calories a serving, 27 g protein, 37 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high. Add 2 cloves sliced garlic and cook until fragrant, about 30 seconds. Pour in one 14-ounce can diced tomatoes with their juice; simmer until reduced by half, about 8 minutes. Season with salt and pepper.8 min
2. Stir 3/4 cup crumbled feta into the tomato sauce. Make four shallow wells in the sauce and crack one egg into each well, spacing them evenly. Reduce heat to medium.
3. Cover the skillet and cook until the egg whites are set but the yolks remain runny, about 5 to 7 minutes. The cue is when the whites turn opaque and no longer jiggle.6 min

Note Swap raw diced tomatoes for canned when tomatoes are good. Leftovers hold for two days, reheated gently; serve with toast to mop the sauce and yolk, or stretch it by spooning over rice.