1. Heat olive oil in a large skillet over medium heat. Add the onions and cook until translucent 3-4 minutes, add the garlic and cook an additional minute. Stir in the roasted tomatoes, sundried tomatoes and season with salt and pepper. Bring to a boil and reduce to simmer uncovered until the sauce thickens, about 10 minutes. Once the sauce has thickened, make 4-6 shallow holes in the sauce, individually crack eggs in each hole and cover until the egg whites are set. About 5 minutes for medium poached.

2. To make the whipped feta: While the sauce is thickening, combine all the ingredients into a food processor, blend until it becomes creamy and resembles a sauce. Add more water if the mixture needs to be more creamy.

3. If making the roasted tomatoes as seen in pictures: set oven to broil, on a baking sheet lined with parchment paper, place grape tomato halves, lightly drizzle with olive oil and season with red pepper flakes. Cook in the oven for 5 minutes. If toasting bread in the oven this can easily be done on the same baking sheet.

4. To serve spread the whipped feta across the bottom of a bowl, top with the eggs in tomato sauce, add roasted tomatoes, fresh dill, and red pepper flakes. Serve with toasted bread.

Enjoy!