Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 6 cloves garlic (minced)
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 28 ounce can crushed tomatoes
  • 4 eggs
  • salt & pepper*
  • 1 tablespoons water
  • 2 ounces finely shredded mozzarella cheese
  • 1 ounce shredded Parmesan cheese
  • 1 tablespoon minced flat-leaf parsley
  • 4 slices crusty bread (toasted*)

Instruction

  • Warm the oil in a medium-sized skillet over medium heat. Add the garlic, salt, red pepper flakes, oregano and basil. Saute, stirring occasionally, until fragrant, about 2 minutes. Add the tomatoes and simmer for 2 minutes.
  • While the sauce is simmering, heat a medium nonstick skillet over medium-low heat. Lightly coat with cooking spray. Add 2 eggs to the skillet. When the edges of the eggs turn white, season lightly with salt and pepper. Add water to the pan and cover with a lid. Cook for 2 minutes, until the eggs are done to your liking. Slide the cooked eggs onto a plate and tent with foil. Repeat the steps with 1 to 2 more eggs.
  • Scoop the sauce into bowl and top with mozzarella and Parmesan cheese. Sprinkle egg bowl with parsley, if desired, and slide an egg over the top. Serve with the crusty bread for dipping.