Ingredients

The following ingredients have 4 Servings
  • 4 tablespoon extra virgin olive oil
  • 1 medium onion (coarsely chopped)
  • 4 cloves garlic (thinly sliced)
  • 3 jalapeño peppers (seeded and cut into ¼-inch dice)
  • 1 teaspoon chilli flakes
  • 3 cups tomato sauce
  • 4 large eggs
  • Kosher salt and freshly cracked black pepper (to taste)
  • parmesan cheese (freshly grated, for serving (optional))

Instruction

  • Pour the olive oil into a deep pan (with a lid) and warm over medium-high heat. Add the chopped onion, garlic, jalapeños and chilli flakes to the hot oil; cook until softened and light brown, about 10 minutes.
  • Pour the prepared tomato sauce into the pan with the onion mixture; Bring to a boil.
  • Once the sauce is boiling, immediately lower the heat to a simmer. With the sauce at a gentle simmer, carefully crack an egg, first into a small saucer or ramekin. Using a spoon or ladle, press out a place for the egg to rest, then gently pour it out of the bowl into the sauce. Repeat with each egg, one by one into the tomato sauce. Season with salt and pepper, to taste.
  • Cover with a lid and cook until eggs are set as desired. I like it when the whites set but the yolks are still quite runny; about 3 to 5 minutes.
  • Remove the pan from the heat. Carefully ladle a couple of eggs and sauce into a bowl; sprinkle with cheese. Allow the tomato sauce to cool slightly. Serve with a cheese crusted bread.