Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 23 ounces tomato sauce ((1) 15 ounce can plus (1) 8 ounce can)
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (more or less to taste)
  • 6 eggs
  • sliced crusty bread (toasted, or Naan, for serving)
  • chopped parsley (or basil for garnish)

Instruction

  • In a large skillet, heat the olive oil over medium high heat. Add the minced garlic and sauté for one minute.
  • Add the tomato sauce, Italian seasoning, onion powder, salt, pepper and crushed red paper flakes. Let these ingredients simmer together, uncovered, for 5 minutes.
  • Using the back of a large spoon, make six divots or wells in the sauce. Gently crack each egg into each hole.
  • Turn heat down to medium-low. Cover the skillet and let the eggs cook for 5 to 10 minutes or until the whites are set but the yolk is still runny (or to your desired of doneness.)
  • Sprinkle with fresh, minced parsley, optional, and serve warm with toasted bread or Naan.