Description
A sinfully delicious dish that can be enjoyed in the morning, noon or night.
Scale
Ingredients
- 2 Tbs extra virgin olive oil
- 3 cloves of garlic, sliced thin
- 1 tsp of red pepper flakes (add more if you like the heat!)
- 1 28 ounce of diced tomatoes
- 1/2 tsp sea salt (more to taste)
- 1/2 tsp black pepper
- 3 Tbs of grated Parmesan
- 5 large basil leaves (sprig)
- 1 1/2 Tbs unsalted butter
- 6 eggs
- Sliced bread (your preference)
- Parsley for garnish (optional)
Instructions
- In a large skillet (with lid), heat oil over medium heat. Add garlic and red pepper flakes, and cook until garlic browns on the edges. Add tomatoes, pepper, salt and basil; turn heat to medium-low and simmer
- Begin squashing tomatoes with fork or wooden spoon, until broken down, and sauce thickens
- Simmer for 20-25 minutes; stir in Parmesan and butter
- Create 6 divots in the sauce, then crack an egg into each divot
- Cover the pan with lid, and cook eggs until whites are set, and yolks are still runny. Depending on your stove, this could be anywhere from 3 – 5 minutes
- While eggs are cooking, drizzle sliced bread with olive oil, and toast
- To serve, sprinkle eggs with Parmesan and parsley, scoop into bowl – or enjoy family style and dig in straight from the pan 😉
- Category: Bites
- Cuisine: Breakfast