- 2
- 5 mins
- 15 mins
Ingredients
- a 28 ounce can of petite dice tomatoes
- salt
- pepper
- 1/8 tsp red pepper flakes
- 1/2 tsp dried oregano
- 4 large eggs
- 1 tsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (or basil)
Preparation
Step 1
Pour the can of tomatoes with their juice into a large skillet. Add 1/2 teaspoon of salt, 1/4 teaspoon of coarse black pepper, the red pepper flakes and the oregano. Warm it over medium-high heat until it starts burbling. Reduce the heat to low and simmer the sauce for 5 minutes.Taste. Add more salt if needed.
Use the back of a spoon to nudge some tomatoes apart. Carefully crack an egg into the liquid where the tomatoes used to be. Make space for another egg and then crack it in. Repeat with the remaining eggs. The eggs should not be submerged but should be nestled among the tomatoes.
Increase the heat to medium-low and cover the skillet. Cook for 7-10 minutes, until the whites have solidified but the yolks are still runny. Note that with my stove and my skillet I have to turn the pan periodically so that the eggs heat evenly and cook in the same amount of time. You may need to do the same.
When the eggs are cooked to the desired doneness, drizzle each egg with 1/4 teaspoon of the olive oil, top with a small pinch of coarse black pepper and one quarter of the Parmesan cheese. Sprinkle the parsley over top of everything.
Use a big serving spoon to scoop the eggs along with sauce onto plates. Make sure there's something toast or bread-like around to dip into the eggs and soak up the sauce.