1-Warm the olive oil in a large skillet over medium heat, then add the diced onion, minced garlic, and chili flakes; sauté for 2 minutes until fragrant.

2-Lower the heat and stir in the rosemary, sage, or thyme (or a dried herb blend); cook for 1 minute to let the herbs release their aroma.

3-Add the liquid to thicken slightly (based on the ingredients like beans or tomatoes implied in the recipe).

4-If using greens such as spinach, kale, or chard, fold them in now and let them wilt for 1-2 minutes.

5-Using a spoon, make four shallow indentations in the stew, crack one egg into each well, and sprinkle a little extra salt and pepper over the eggs.

6-Reduce the heat to low, cover the skillet, and cook for 4-6 minutes or until the egg whites are set but the yolks remain runny.

7-If desired, sprinkle the grated Parmesan or Pecorino over the top.

8-Spoon the gremolata over each serving, pair with toasted bread or warm tortillas, and enjoy immediately.