Heat olive oil in a pan. Once hot, add the

onion, garlic, red pepper, salt, and pepper and sauté for two minutes. Add the cherry tomatoes and sun-dried tomatoes, if using, and cook for another five to seven minutes.

Add the dry pasta and mix. Slowly add the broth, cream, and milk and lower the heat to a gentle simmer. Sprinkle with salt and pepper, to taste. Cook for 15–20 minutes, stirring frequently, or until the pasta is soft. Add crushed tomatoes and spices and mix.

When the mixture starts bubbling, form wells in the pan and add the eggs. Turn the heat up and cover the pan for five minutes, or until the tops of the eggs turn opaque.

Sprinkle the yolks with salt and pepper. Sprinkle with feta or mozzarella (or both)

and parsley.

Serve with some crusty bread and salad on the side.