Low-Effort Supper

Our Hero and I had plans to go out last night with friends. I find I rarely plan meals for nights like these, and I end up with a PB&J or egg sandwich or worse: bar food. (Which I often regret for both dietary and digestive reasons.)

I've made this recipe several times, but not as often as I should. It seems the very definition of "supper": easy, filling, uses ingredients simple to have on hand, and could easily be adjusted to feed fewer or more people. The eggs are cooked in a spicy tomato sauce (leftover sauce can be tossed with pasta for a quick next-day lunch) and scooped up with baked tortilla chips or crusty bread. I would not be ashamed to serve this to guests. I found the original recipe (which I've changed a little) in Everyday Food years ago.

Eggs in Spicy Tomato Sauce
2 t. olive oil
4 garlic cloves, chopped
1-2 T. chopped chipotles in adobo (I use two whole chilis, but i like it HOT!)
2 28-oz cans whole peeled tomatoes in juice
Coarse salt and ground pepper
4-8 large eggs (depending on your appetite, but 2 per serving works well)
1/2 cup crumbled feta cheese
Tortilla chips, pita, or crusty bread for serving

Heat oil over medium heat. Cook garlic and chipotles in oil briefly, about 30 seconds. Add tomatoes and juice, breaking up tomatoes with your hands or a spoon; simmer until thickened, stirring occasionally, 15-20 minutes. Season with salt and pepper.

Reduce heat to medium-low. One at a time, crack eggs into a mug or bowl, then slide onto sauce in skillet. Cover; cook very gently (you may have to turn down heat) until whites are opaque and yolks are how you like 'em (best if they are a bit soft), 6-9 minutes. Spoon into serving bowls, sprinkle with feta. Dig in!