Greek Eggs
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PART A - Greek Egg Spice
12 parts nutmeg
4 parts anise
2 parts cardamom
1 part clove
chili powder to taste (may be omitted)

Grind the whole lot together in a mortar and pestle (unless you're adding each spice as an already-ground powder). Use liberally! (This spice was concocted in small batches by the Greek grandmother & sent to her grandson in handful-sized batches carefully wrapped in aluminum foil. We had many a discussion over what exactly was in the spice - sniffing, discussing & sniffing again - until she finally, after much cajoling & complimenting, gave her grandson the ratios for the ingredients.)

PART B- Greek Egg Ingredients
1-4 tbsp olive oil
1-4 tbsp Greek Egg Spice (see above)
1-4 cloves garlic (not necessary)
3 bunches scallions
1 large can (1 qt or larger) pear tomatoes
6-8 eggs

Directions
Heat olive oil over medium-low heat.
Cut scallions in 1-2 inch pieces, including green ends (cut off any wilted or browned parts).
Cook with Greek Egg spice and sliced garlic until limp but not crisp.
Add in can of tomatoes, loosely cut up, including juice.
Carefully break eggs and place in mixture so they'll fry-poach.
Cover pan, cook until egg yolks are right (whatever you like, runny or firm).
Serve with challah or homemade bread to sop up the sauces.
For larger crowds, best made in smaller batches while everyone watches the process.
Best shared with friends & family who like to converse about interesting topics while the whole thing is happening.