Heat oil in a large oven safe skillet on medium heat and sauté the onion until is tender and golden brown – about 8 min. Stir in the garlic, cumin, ½ teaspoon salt, ½ teaspoon black pepper and cook for 1 min. Stir in the tomatoes, transfer the skillet to the oven and roast for about 10 min.
Stir the vegetables and make 6 small wells in the mixture and carefully crack 1 egg into each well. Return to the oven and bake to the desired egg doneness – 8 min for slightly runny yolks.
