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Garnish the ramen with some scallions, Everything bagel seasoning, or sesame seeds. Let it cook until the egg whites start setting and then break it up into the noodles. Crack the egg and add it to the empty space. Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Create a space for the egg to cook inside the pan. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster).
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Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. The eggs are about 4 to 5-inches long and about 3-inches in diameter and we used an air dry method with plastic dinosaurs (and animals.) We just did this for fun, but I would expect that these 'eggs' could be made in advance of a dinosaur themed party or as part of a dinosaur dig with a group of children. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes season with salt and pepper. Stir the tomatoes with their juices into the skillet. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes season with 1/4 teaspoon salt and a few grinds of pepper. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Heat the olive oil in a medium ovenproof skillet over medium-high heat.