1: Sauté chopped shallots and sweet onion with olive oil on medium-high heat until fragrant and slightly browned.
2: Add chopped cherry tomatoes and red bell pepper, sautéing until softened and slightly browned.
3: Lower the stovetop flame to low heat, add the jar of tomato sauce, and let simmer for about 5 minutes.
4: Create 4 pockets in the sauce and crack each egg into its own pocket.
5: Cover the pan with a lid and cook for 7-10 minutes until the eggs are poached.
6: Sprinkle with dried oregano, ground pepper, and sea salt.
7: Serve with vegan feta and sun-dried tomato flatbreads.
