1 Blend the tomatoes: Blend the plum and beefsteak tomatoes in a blender or food processor until they are saucy (you should have about 3 cups).
2 Cook the tomato sauce: Heat the olive oil in a large sauté pan over medium heat. Add the scallions and cook, stirring often, for 5 minutes. Add garlic, salt, black pepper, red pepper, cumin, and paprika. Cook, stirring, for 1 minute more.
Add the tomatoes and cook, stirring, for 2 minutes or until they stop sizzling. Add 1/4 cup of water. Lower the heat and simmer the sauce for 5 minutes. If the mixture seems dry, add more water, 1 tablespoon at a time.
3 Prepare the squash or pattypan: Trim top and bottom from the quash and cut into quarters. If using a yellow squash or zucchini, remove the column of seeds from the center (the pattypan has fewer seeds, so it’s OK to leave them in). Very thinly slice the vegetables.
4 Add the squash to the tomato sauce. Stir well and continue cooking for 5 minutes, or until the vegetables are tender. Add more water, if needed.
5 Cook the eggs: Break each egg into its own individual cup. Use the back of a spoon to make 4 indentations in the tomato mixture, then carefully pour one egg to each indentation, being careful not to break the yolk. Cover the pan and cook over medium heat for 8 minutes or until the whites are set (the yolks will still be runny).
6 Serve: Garnish the dish with dabs of pesto and fresh basil leaves. Serve straight from the pan to individual dishes.