INGREDIENTS:
- 2 Tbsp. Olive Oil, divided (I used Cayenne Olive Oil)
- 2 cloves garlic, minced
- 1/3 cup chopped flat-leaf parsley, divided
- 1/2 tsp. dried oregano/
- 1/4 tsp. dried basil
- 1 tsp. red pepper flakes
- 14 oz. crushed tomatoes
- 2 – 4 eggs
- 1/4 cup Parmesan
- salt & pepper to taste
- 4 slices Italian toast
INSTRUCTIONS:
Heat a small to medium sized skillet over medium heat. Add 1 1/2 Tbsp. olive oil and let warm.Add garlic, 1/4 cup parsley, oregano, basil and red pepper flakes.Cook and stir for about two minutes until garlic just begins to turn golden.Slowly add tomatoes and stir to combine.Lower heat to medium-low and simmer for 7 minutes.Taste and add more red pepper flakes if needed.Make a small well for each egg that you’re adding to the sauce.Crack them in.Sprinkle with Parmesan.Cover the pan partially.Let the eggs cook for about 5 minutes, or until the whites are set but the yolk still loose.In the meantime, make your toast.Remove pan from heat and drizzle with a little extra olive oil, black pepper, cheese and remaining chopped parsley.
Eat with toasted bread.
(Source: https://www.ciaochowbambina.com/eggs-in-purgatory/)
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