Easy Shakshuka

Heat an 11-inch cast-iron pan or oven-safe skillet to medium heat on your stovetop. Add to the pan the Extra-Virgin Olive Oil (2 Tbsp) , Bay Leaves (4) and Garlic (1 Tbsp) and saute until starting to brown, stirring frequently, 1-3 minutes. Remove and discard bay leaves.

Add to pan the Mild Salsa (1 cup) , Diced Tomatoes (1 cup) , Ground Cumin (1 tsp) , Ground Coriander (1/2 tsp) and Ground Cloves (1/8 tsp) . Bring to a boil for around 5 minutes, and then remove pan from heat.

Crack on top of the dish the Eggland's Best Classic Eggs (4) , being careful not to break the yolks. Crack Sea Salt (to taste) and Freshly Ground Black Pepper (to taste) on top of the eggs to taste.

Sprinkle the dish with the Fresh Cilantro (1 tsp) . Place pan in your oven and bake at 375 degrees F (190 degrees C) until the eggs are cooked but still have runny yolks, about 7 minutes. Serve immediately with crusty bread.