Make the Warm Salsa:

• Heat 1 T. olive oil in the pan - a heavy 13" - 14" round stove-top to oven dish*. (If you do not have stove-top to oven dish, cook the salsa in a skillet, then transfer to an oven safe dish.)
• Add shallots and garlic and cook over low-medium heat for 3 minutes, until softened. Add the peppers and oregano, saute 2 minutes. Add sliced jalapeños, tomatoes and their juice, tomato paste, filtered water, and salt & pepper.
• Simmer for 5 minutes over low-medium heat until the flavors are blended, and reduced just a bit. Preheat the broiler, and set the rack 6 inches from the heat source.
• Carefully take the pan off the heat, push some of the salsa aside, making room for the four eggs, in 4" circles (see photos). Pour 1 t. of olive oil into each opening. Break the eggs, and one at a time, add them to each opening.
• Broil for 4 - 5 minutes, or until the eggs are slightly cooked.

  Add the feta cheese all around and place back to broil and cooked to your liking - somewhat firm yolk, yet still a bit runny. Remove from the oven.
• Garnish with fresh thyme and oregano (and parsley if you like.) Serve immediately with toasted bread or pita** for dunking into the hearty eggs and salsa.