Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 diced onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Add 2 cups of halved cherry tomatoes to the skillet, along with any optional chili peppers if you prefer a spicy kick. Stir occasionally as the tomatoes cook for about 10 minutes.

Sprinkle a pinch of salt over the tomatoes. Gently press the backs of the tomatoes with a wooden spoon to help thicken the sauce. Cook for another 2-3 minutes until the mixture becomes saucy.

Crack 4 large eggs directly into the skillet, spreading them evenly over the tomato mixture. Using a spatula, gently stir the eggs into the sauce, cooking for about 3-4 minutes.

Once the eggs are cooked to your liking, remove the skillet from the heat. Plate your comforting dish hot and pair it with crusty bread for dipping.