Step 1. Preheat oven to 350 degrees.

Step 2. Mix up the Hot Tom sauce, and measure about 1 cup of mostly sauce (not as much oil) and place into the cast iron skillet. Add the crushed tomatoes and stir until evenly combined. Heat the sauce on the stove top on medium heat and stir until it starts to get hot.

​Tip: If you don't have Hot Tom sauce, you can substitute about one tablespoon of harissa paste and add another cup of crushed tomatoes.

Step 3. Using the back of a spoon, making little pockets in the sauce and crack the eggs into the sauce. Add in the mozzarella pieces, scattering them throughout the sauce, ideally so they're not on top of the eggs.

Step 4. Transfer the skillet to the oven and cook for about 15-20 minutes. While the eggs are cooking, lightly toast the pine nuts in a small sauté pan on low-medium heat. Be sure to stir them frequently so they don't burn. Once they begin to brown, remove them from the pan and set aside.

Step 5. When the egg whites turn white and the yolk is cooked to about over medium (or to your liking), remove the skillet from the oven. Top with the toasted pine nuts and drizzle with some pesto and serve!