Jammy Tomato Breakfast Eggs

cooking.nytimes.com

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

subheading: FOR THE SPICE BLEND:

1 tablespoon dried basil

1 tablespoon dried chives

1½ teaspoon dried mint

1½ teaspoon dried oregano or marjoram

subheading: FOR THE EGGS:

1 tablespoon grapeseed or olive oil

1 small red onion, peeled and chopped

2 garlic cloves, peeled and sliced

1 (12-ounce) jar roasted red peppers, drained and chopped

1 fresh bay leaf

1 Scotch bonnet chile or 1 teaspoon red-pepper flakes

1 teaspoon fine salt, plus more to taste

1 (14.5-ounce) can whole peeled tomatoes with their liquid

4 eggs, whole

Directions at cooking.nytimes.com

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