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Categories:Viewed: 83 - Published at: 10 months ago
Ingredients
- 2 teaspoons olive oil
- 1/2 large onion, finely chopped
- 1 garlic clove, minced
- 1/8 teaspoon crushed red-pepper flakes
- 1 anchovy fillet, finely chopped (optional)
- 1/2 can (28 ounces) whole peeled tomatoes in juice
- 4 large eggs
- Fresh parsley, for garnish (optional)
- Crusty bread, for serving (optional)
Method
- In a medium skillet, heat oil over medium-high.
- Add onion, garlic, red-pepper flakes, and anchovy, if desired; cook, stirring often, until onion softens, 5 to 7 minutes.
- Break up tomatoes with kitchen shears (see page 361) or your hands; add to skillet along with their juice.
- Simmer over medium heat, stirring occasionally, until tomatoes soften and liquid is reduced, 8 to 10 minutes.
- Reduce heat to a bare simmer.
- Break one egg at a time into a small cup, then gently slide it onto sauce in skillet; cover and cook until whites are just set, about 5 minutes.
- Remove from heat; let sit, covered, 5 minutes.
- If desired, garnish with chopped parsley and serve with bread.
