Directives :
1. Do some prep:
Peel and thinly slice 1 large red onion. Peel and roughly chop 6 garlic cloves.
De-stem and halve 1 lb of cherry tomatoes.
Drain the 1 (16 oz) jar of roasted red peppers, reserving their liquid. Thinly slice crosswise.
2. Get sautéing:
In a large Dutch oven, warm 2 tbsp of olive oil over medium-high heat.
Swirl to coat and add onions, garlic, and tempeh crumbles. Season with kosher salt and freshly ground black pepper and sauté, stirring occasionally, until onions begin to char on the edges, 7-9 minutes.
Add the roasted red pepper slices and continue to cook, stirring, 4-5 minutes more, until jammy and cooked down.
Add 1 ½ tsp smoked paprika and 1 tsp red pepper flakes and stir to incorporate. Cook until fragrant and toasted, about 1 minute more.
Make a well in the center of the pot and add the remaining 1 tbsp olive oil and 3 tbsp tomato paste, stirring to coat the tomato paste in the oil.
Cook 3 minutes more, gradually incorporating the aromatics into the toasty, tomatoey oil.
Add 2 tbsp of sherry vinegar and stir, scraping the bottom of the pot to deglaze, 1 minute. Add the cherry tomatoes and cook until just beginning to break down, 3-4 minutes
more.
Add ¼ cup of brine from a jar of pepperoncini, along with all of the reserved roasted red pepper brine. Taste and adjust seasoning with additional salt and pepper. Reduce heat to medium-low.
3. Cook the eggs and serve!
Crack 1 large egg into a small dish. With the back of a spoon, create a little indentation in the sauce and gently tip in the egg. Repeat with the 3 remaining eggs, spacing them
evenly apart in the pot. Season the tops of the eggs with salt and pepper and cook until the yolks are just set, about 12 minutes.
While the eggs cook, thinly slice enough pepperoncini to measure ½ cup. When ready to serve, scatter with the pepperoncini, scoop into bowls, and serve with warmed tortillas,
grilled bread, or charred pita.
