Ingredients
For the Tomato Sauce
- 2 tbsp extra virgin olive oil
- 3 tbsp chopped white onion (cut into small pieces)
- 2 garlic cloves (minced)
- 1 14 oz can peeled plum tomatoes
- 1/4 tsp chili flakes
- 1 tbsp torn basil
- Salt and pepper to taste
For the Eggs
- 4 eggs
- 3 tbsp grated parmesan cheese, divided
Instructions
- Sauté Aromatics: In a medium-size skillet, heat the extra virgin olive oil over medium heat until shimmering. Add chopped onion and sauté for 1-2 minutes until soft but not fully cooked. Then add minced garlic and chili flakes; continue to sauté for another 1 minute until garlic is fragrant and cooked through.
- Prepare Tomatoes: While the onion and garlic are cooking, pour the canned peeled plum tomatoes into a bowl and mash them gently with a fork to break them down.
- Cook Tomato Sauce: Add the mashed tomatoes to the skillet along with the tomato juice and any rinsed water (about 1/2 cup) from the can and bowl. Season the sauce with salt and pepper to taste. Let the sauce simmer uncovered on medium-low heat, stirring occasionally, until it thickens, about 10-15 minutes. Stir in the torn basil before proceeding.
- Add Eggs: Crack each egg individually into a small bowl. Use a spoon to form small wells in the thickened tomato sauce and gently slide each egg into a well. Repeat this for all four eggs. Sprinkle 1 tablespoon of grated parmesan cheese over the eggs.
- Cook Eggs in Sauce: Partially cover the skillet and allow the eggs to cook in the tomato sauce over medium-low heat until the egg whites are completely set but the yolks remain runny, approximately 5 minutes.
- Finish and Serve: Remove the skillet from heat. Sprinkle the remaining 2 tablespoons of parmesan cheese over the eggs. Add extra pepper and fresh basil if desired. Serve immediately with toasted bread for dipping into the flavorful sauce.
Notes
- To adjust spice level, increase or reduce the amount of chili flakes.
- For firmer yolks, cook the eggs longer, covering the skillet fully.
- This dish pairs wonderfully with crusty bread or garlic toast.
- You can substitute fresh plum tomatoes if available, but canned tomatoes provide consistent flavor and texture.
- Leftover tomato sauce can be refrigerated for up to 3 days and reheated gently before adding fresh eggs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
