1 cup (dry) pasta shells
double handful grape tomatoes
1 large jalapeño chile
3 green onions
1 small cucumber
handful feta cheese, crumbled
1/2 cup jarred pasta sauce (no, I'm not proud)
Cook the pasta as directed in boiling salted water.
Heat olive oil in a nonstick skillet over high heat. Add the tomatoes with a pinch of kosher salt and let them get a nice char, tossing occasionally. Dice the jalapeño, removing the seeds and membrane, add to the tomatoes and cook until well-softened. Drop the heat to low and add the pasta sauce. Simmer for a few minutes until the tomatoes start to deflate and weep.
Meanwhile, peel, quarter, and slice the cucumber and cut the green onions into 1-inch pieces. Break the eggs atop the sauce. Once the whites begin to firm up sprinkle the feta into the pan. Cover for 3-4 minutes or until the eggs are as done as you want them. Sprinkle on the green onions and kill the heat, let it rest for a minute or two.
Put pasta in a bowl, ladle on some sauce and an egg, top with sliced cucumbers. The cukes and, believe it or not the onions, will cut the heat of the chile nicely.