Ingredients: |
Ingredients: 4 tablespoons extra virgin olive oil, divided;
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp cayenne pepper, ground (or 2 tsp red pepper flakes or tabasco sauce)
1 can crushed tomatoes (28 ounce)
1/2 tsp dried oregano
sea salt, to taste
freshly ground black pepper, to taste
8 large eggs
8 slices thickly cut rustic Italian bread
freshly grated parmesan (Parmigiano Reggiano)
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Directions: |
Directions:Preheat the oven to 375ºF.
In a large skillet, heat 2 tbsp olive oil over medium heat, saute the onion until soft and translucent, 6 to 8 minutes. Add garlic and cayenne pepper, saute for 1-2 minutes. Add crushed tomato, oregano, salt and black pepper. Stir well, bring to a boil. Lower to a simmer and cook until the sauce has reduced and thickened a little. Taste and correct the seasonings as necessary.
Transfer the sauce to a baking dish that will fit all the eggs. Just before adding the eggs to the sauce, make a well with a spoon for each egg. One at a time, break each egg onto a saucer or small cup or bowl. Slip eggs carefully into tomato sauce by lowering the lip of each egg-cup 1/2-inch below the surface. Let the eggs flow out.
Bake uncovered for 12-15 minutes, until the whites are set and the yolks are still a bit runny.
In the last five minutes put the bread in the oven to toast. Remove toasted bread from the oven and put on individual serving plates.
Lift each perfectly poached egg and the sauce that clings to them with a slotted spoon and place on toast. Spoon on aditional tomato sauce as desired. Top each egg with freshly grated Parmigiano-Reggiano. Drizzle with olive oil and serve immediately. |
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