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Categories:Viewed: 25 - Published at: a year ago
Ingredients
- 3 Eggs (yolks separated from whites)
- 1 14 oz. can of San Marzano Tomatoes blended or passed through a food mill until smooth
- 1 Clove of garlic crushed
- 1/2 teaspoon Dried Oregano
- 1 pinch of peperoncino (red pepper flakes)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 cup Fresh Mozzarella (cut into small cubes)
- 2 tablespoons Parmigiano-Regianno
- 5-6 Fresh basil leaves (preferably small baby sized leaves)
- Salt and pepper to taste
Method
- Place a corningware dish or an oven proof skillet over low-medium flame, add the smashed garlic clove, peperoncino, and let the garlic become slightly golden and fragrant.
- Turn up the heat to medium, and add in the tomatoes. Stir and add in the oregano. Let this simmer for 5-10 minutes until most of the water has evaporated. Add salt and pepper to taste.
- Stir in the egg whites into the sauce, this will thicken and give the sauce a nice consistency
- Make an indentation for each egg yolk using a spoon. Gently slice each yolk into it's the indentations. Top with fresh mozzarella, and Parmigiano-Regianno.
- Place into your oven under a low broiler setting, watch carefully and let this broil for 1-2 minutes until the cheese melts and becomes bubbly. You want the egg yolks to barely set.
- To finish, add a sprinkle of Parmigano-Regianno, scatter the basil leaves, and add a slight pinch of fleur de sel or sea salt. I like to serve this alongside a toasty piece of bread that has been rubbed with garlic and drizzled with extra virgin olive oil.
