Ingredients

The following ingredients have 1 Servings
  • 1 tablespoon olive oil
  • 1 garlic clove (minced or grated)
  • ¼ teaspoon red pepper flakes
  • 14.5 ounces canned whole plum tomatoes
  • 1 tablespoon chopped fresh basil (or 1 tsp. dried)
  • 2 eggs
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese

Instruction

  • Warm the olive oil over medium heat in a small skillet. Add the garlic and red pepper flakes and cook for 2-3 minutes being careful not to let the garlic brown.
  • Pour in the tomatoes with their juice and break them up with a spoon or potato masher. Add most of the basil, reserving just a bit for garnish, and simmer the mixture for a few minutes or until the liquid has cooked down somewhat (usually takes 8-10 minutes for me).
  • Crack each egg into a small bowl and carefully slip them into the pan on top of the simmering sauce. (Note: be sure the sauce is just simmering and not boiling - you just want it bubbling enough to poach the eggs in it.) Sprinkle the eggs with a bit of salt and pepper. Sprinkle the Parmesan over the egg whites and tomato sauce but avoid getting much onto the yolks.
  • Cover the pan with a lid and cook at a simmer for about 5 minutes or until the whites are set and the yolks still runny.
  • Remove from the heat and garnish with the remaining chopped fresh basil and, if desired, another little sprinkle of red pepper flakes. Serve with plenty of garlic bread to dunk into the eggs and tomato sauce.