Tomatoes and Eggs
Active Time: 10 minutes | Total Time: 20 minutes | Serves Serve 2 to 4 | Gluten Free
- 28-ounce can crushed tomatoes
- 3 cloves garlic, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- small hunk of Parmesan
Open your can of tomatoes. Chop the garlic.
Place a large skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (1 to 2 minutes).
Scoop up the chopped garlic with your knife and add to the skillet. Cook, stirring with a wooden spoon, until light golden brown, about 1 minute.
Remove the skillet from the heat and add the tomatoes. Then stir in the salt, red pepper, and black pepper (about 12 turns on pepper mill). Return to the heat, lower it to medium-low, and simmer for 10 minutes, or until thickened. Stir it occasionally as it cooks.
Make a well in the sauce with your spoon then carefully crack an egg into it. Repeat with the remaining eggs. Cover with a lid and cook until the whites are set but the yolks are still soft to the touch, 5 to 8 minutes.
Serve them up. Then, using a vegetable peeler, shave pieces from the hunk of Parmesan over the eggs.
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