Baked Eggs, Tomatoes & Chiles (Shakshuka)

Directions

1. 1
   Preheat oven to 450°F.Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon each salt and pepper in a large bowl.
2. 2
   Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.Chop the remaining garlic clove.
3. 3
   Heat the remaining 1 tablespoon oil in a large skillet over medium heat.
4. 4
   Add the garlic and chiles; cook, stirring, for 2 minutes.
5. 5
   Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each.
6. 6
   Sprinkle the eggs with the remaining 1/4 teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
7. 7
   Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.)
8. 8
   Garnish with parsley and serve with hot sauce, if desired.