Description
A warm, comforting Italian dish where eggs are gently cooked in a spicy tomato sauce, perfect for a cozy breakfast.
Ingredients
Scale
- 1 to 2 tablespoons olive oil
- 2 to 3 cloves garlic, minced or thinly sliced
- 1 can crushed tomatoes (14 to 28 ounces)
- Salt and black pepper, to taste
- Red pepper flakes, to taste
- 4 eggs (or more if your pan is big)
- Optional: a pinch of sugar
- Optional toppings: basil, parsley, parmesan, mozzarella, or a drizzle of olive oil
- Bread for dipping (sourdough, baguette, or pita)
Instructions
- Warm olive oil in a skillet over medium heat. Add garlic and stir for about 30 seconds to 1 minute until fragrant.
- Pour in the crushed tomatoes. Add a good pinch of salt, black pepper, and red pepper flakes. Let it bubble gently for 5 to 10 minutes.
- Use a spoon to make little dips in the sauce. Crack an egg into each well.
- Cover the pan and let the eggs cook until the whites are set, 4 to 7 minutes.
- Take the pan off the heat, sprinkle with herbs or cheese if desired, and serve immediately with bread for dipping.
Notes
Adjust spiciness by adding more or less red pepper flakes. Use a wide skillet for better egg cooking results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 250mg