2 plum tomatoes, peeled and divided
5 tablespoons olive oil, divided
½ yellow onion, peeled and halved
2 garlic cloves, roughly chopped
1 jalapeño-stemmed, seeded and roughly chopped
1 cinnamon stick
1 teaspoon cumin
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Kosher salt, to taste
Cilantro leaves, for garnish
Pita, for serving
1. Preheat the oven to broil. Halve 1 of the plum tomatoes and place on a baking sheet. Toss with 1 tablespoon of the olive oil and the onion. Roast, turning as needed, until lightly charred, 7 minutes for the tomato and 12 minutes for the onion.
2. Roughly chop the remaining plum tomato. In a 12-inch cast-iron skillet, heat the remaining ¼ cup of olive oil over medium-high heat. Add the garlic, jalapeño, cinnamon stick and cumin, and cook until fragrant, 1 to 2 minutes. Add the roasted vegetables, the chopped plum tomato and the canned tomatoes, and bring to a simmer. Cook until the tomatoes have broken down and the sauce has thickened, 20 to 25 minutes. Season with salt.
3. Make 4 wells in the sauce and crack 1 egg into each. Season each egg with salt, then cover the pan and continue to simmer until the eggs are just set but still have runny yolks, 3 to 4 minutes.
4. Garnish with cilantro leaves and serve with pita.