Chef John's Shakshuka
This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.
No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you're serving a large group, you can scale this up to any size pan or baking dish. (one egg per portion as appetizer - double for a main course)