Heat 1 tablespoon olive oil in a large saute pan over medium heat. Lay the sliced yukon potato in an even layer and cook until browned. Flip and cook on the other side until browned. Move the potatoes to the edges of the pan and add 1 tablespoon oil to the center of the pan. Add 1 tablespoon minced garlic and 2 anchovies and saute for 30 seconds.

Add the canned tomatoes, ½ teaspoon red pepper flakes, 1 teaspoon fresh oregano, and ½ cup water to the pan. Bring to a boil, reduce heat to low, and simmer for 10-12 minutes or until the potatoes are cooked.

Meanwhile, make the sumac breadcrumbs. Heat 1 tablespoon oil in a saute pan over medium heat. Add the breadcrumbs, and toast until golden brown, about 3-4 minutes. Let cool and combine with 1 tablespoon sumac, 1 tablespoon grated parmesan, and 1 teaspoon lemon zest. Set aside.

Prepare the sizzled herbs. Heat ¼ cup olive oil in a small saute pan over medium heat. When the oil starts to shimmer, remove it from heat. Add 1 tablespoon fresh mint and 1 tablespoon fresh basil to the hot oil, stirring to combine. Set aside.

Make 5 wells in the potato-tomato dish and crack 5 eggs into the wells. Cover the pan and continue to cook for 4-5 minutes or until the eggs are cooked. Remove from heat and season the eggs with salt and pepper. Drizzle the sizzled herbs on top followed by the sumac breadcrumbs. Serve immediately.