Preheat oven to 375 degrees F (190 degrees C).
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)
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)
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
, being careful not to break the yolks. Crack
Sea Salt (to taste)
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.