Original Date: February 26 2020 Revised July 10 2021
If you love eggs nestled in some spicy, saucy goodness with Italian flavors, then this dish is for you. Don’t let the word spicy scare you, You can make this as hot or mild as you like. If my hubby were making this, I’d really feel like I was in purgatory because he loves food pretty spicy. I however, like it a little medium. This is simple to make and doesn’t require a lot of ingredients.
I usually make this when we want a breakfast type meal for dinner. We usually have quite a bit of that robust, insanely delicious sauce left after we’ve eaten all of the eggs so this makes a great breakfast treat the next morning. I just rewarm the sauce, fry a couple of sunny side up eggs and slide them on top. Pair it with a side of bacon and some crusty bread to soak up all of that lovely sauce.
Here’s what you will need:
* 2 Tbs olive oil or more for sautéing
*28 oz can of crushed tomatoes (for this I do try to get a good quality brand since this is the main ingredient that you’ll taste)
*14.5 oz can of diced tomatoes, drained
*1 onion, chopped
* 3 cloves of garlic
*1 1/2 tsp dried oregano or more to taste
*2 tsp. dried basil, or more to taste
*1/2 tsp, dried Thyme
*1 1/2 tsp paprika
*1/2 tsp. red pepper flakes ( I like to start out with 1/2 tsp and add more if I want later)
*1 tsp. salt
*1/4 cup grated parmesan
*parsley for garnish
Add oil to a large skillet and heat on medium high. When oil begins to shimmer add the onions.
Turn the heat down to medium and sauté until onions become tender.
Add oregano, basil, Thyme, paprika and red pepper flakes.
Stir and continue cooking for about a minute more.
Pour in the crushed and diced tomatoes.
Using a micro plane or a fine grater, grate the garlic into the sauce.
You can mince the garlic instead of grating it. I like this method for this recipe because for me it’s easier and I know there will not be any big hunks of garlic. If you do choose to use a micro plane, be careful not to cut your fingertips. I’m sure I have garlic permanently embedded in my fingers from all the times I have done this.
Simmer uncovered for 20 minutes.
Using a spoon, make indentations in the sauce. Place the eggs in the indentions, making sure to leave enough space in between each egg so they do not run together.
Cover and simmer for about 10 minutes or until whites are set but yolks are runny. Take the skillet off of the heat and sprinkle with Parmesan cheese and parsley.
Don’t forget the crusty bread.