1spoonfulany other tomatoey condiments you want to throw in (harissa, chili paste, sun dried tomatoes, salsas, etc.)
Fresh cilantro, choppedto garnish
Roast the Potatoes
Preheat the oven to 375° and line an oven-proof dish or sheet pan with parchment paper. Add the potato and toss with a small splash of olive oil and a generous amount of salt, pepper. For an oil free dish, just roast them with seasonings only and skip the oil, but be sure to use the parchment paper.
Roast for 25-30 minutes, or until browned and soft.
Make the Tomato Sauce
Sauté the onions, peppers, and garlic for a few minutes until translucent (or dry sauté covered with a lid for oil-free). Add the tomatoes, seasonings, and condiments and simmer for a few minutes to meld.
Assemble the Dish
Remove the potatoes from the oven and reduce the oven temperature to 350°.
Layer the sauce over the potatoes. Make two wells for the eggs.
Crack the eggs into the wells. Season with a bit more salt and pepper and return to the oven.
Bake the Eggs
Bake, uncovered, until the whites are cooked but the yolk is still runny, about 10 minutes. Keep an eye on it, it's easy to under or overcook it. The cooking time will vary due to different kinds of ovens and placement of the dish in the oven.