In a large skillet or cast iron pan, add 1 tbsp olive oil.
Turn the skillet to low – medium heat.
Dice your onion and carrots. Add to the skillet and sauté until onions are translucent.
Finely mince garlic.
Turn the heat to low.
Add the pan and cook 2-3 minutes.
Add salt, pepper, cumin. Mix and cook 2-3 minutes.
Add tomatoes to pan.
Add about 1 cup of water to jar/can and swirl around to pick up any remaining tomatoes. Add water to sauce.
Roughly chop basil and parsley and add to sauce.
Add lid to sauce and simmer sauce for 15 -20 minutes while you make your croutons and crack your eggs.
Preheat oven to 350F.
Roughly dice your bread into 1 inch cubes.
Add the croutons to a sheet pan.
In a small bowl, whisk together olive oil and spicy pepper relish.
Add the oil/ relish mixture to the bread and toss to coat.
Sprinkle bread cubes with grated cheese and toss to coat.
Spread the bread cubes out on a sheet pan in an even layer.
Broil the croutons on low for 2-3 minutes per side, until golden and crispy.
Crack eggs into small bowls. This will make it easy to add them to the sauce.
Make 6 wells in the sauce and drop an egg into each well. Cook the eggs in the sauce until they are done to your liking (some people like their eggs runnier than others!)
Add sauce and eggs to your plate.
Top with a few crunchy, cheesy croutons.
Garnish with basil, parsley, and/or cheese.
Enjoy!
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