Description
This has everything I love in a recipe – 1 pan, under 30 minutes and full of flavor.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1/4 yellow onion – diced
- 2 garlic cloves minced
- 1 14 oz can crushed tomatoes (or tomato sauce)
- 1/4 tsp chili flakes
- 1 tbsp torn basil
- 4 eggs
- 3 tbsp grated parmesan cheese, divided
- salt and pepper to taste
Instructions
- In a medium size skillet, heat the olive oil over medium heat. Add the onion and sauté until soft, about 2-3 minutes. Add garlic and chili flakes and continue to sauté until garlic is cooked through, another minute or so
- While onion and garlic are sautéing, pour the tomatoes into a bowl and mash them up with a fork. Of if using tomato sauce skip to next step – I’ve used both and had great results, just use whatever is in your pantry!
- Add canned tomatoes to the skillet. Rinse out the can that held the tomatoes and add this tomato water to the sauce (about 1/2 cup). Season with salt and pepper to taste. Cook the tomato sauce until it has thickened, 10-15 minutes (may take a little longer if you use sauce instead of crushed tomatos). Add torn basil to sauce and stir.
- Crack an egg into a small bowl. Form a small well in the sauce and pour the egg into the well. Do this 4 times. Sprinkle the eggs with 1 tbsp of the parmesan cheese.
- Cook the eggs in the tomato sauce, until the whites are set, but the yolks still runny, about 5 minutes. You can partially cover the skillet but be careful as it can over cook the yolks.
- Top the eggs with remaining parmesan cheese, additional pepper and basil if desired.
- Serve with toasted bread and enjoy!
- Cook Time: 25 minutes
- Category: Breakfast
Keywords: Eggs, Eggs in purgatory, Breakfast, Brunch, Spicy, Tomato Sauce