15-minute Italian Eggs

1. Pour the tomatoes with their juice into a large skillet. Add the salt, oregano, pepper, and red pepper flakes. Bring to a simmer over medium-high heat.
2. Reduce the heat to low and simmer the sauce for 5 minutes.
3. Make four gentle holes with the back of a spoon and carefully crack the eggs into the holes. The eggs should be nestled among the tomatoes.
4. Increase the heat to medium-low and cook until the whites solidify for 7-10 minutes. Add the cashew cheese and let it melt.
5. Drizzle each egg with olive oil and red pepper flakes when cooked to the desired doneness. Serve immediately.