Squeeze the ingredients together to combine, then remove excess air and seal.
Freeze.
Thaw.
Cook over medium heat until the onions have softened and the sauce has begun to thicken. Then, make five or six small wells in the sauce with the back of a spoon and crack an egg into each one.
Season the eggs with salt and pepper. Cover and cook until eggs reach desired doneness.
Top with crumbled feta cheese and chopped cilantro or parsley, then serve with crusty bread or crostini.