- Kosher Salt
- 8 large eggs
- 1/3 cup finely grated Parmigiano Reggiano
- ½ cup torn basil leaves
- Toasted bread or focaccia
This dish is perfect as a brunch or summer dinner entrée.
- Warm the olive oil in a large frying pan over medium high heat until it ripples. Add the garlic and cook, stirring occasionally until golden, about 1 minute. Remove the garlic and discard. Add the onions and cook, stirring until soft and translucent, 8 minutes.
- Add the chopped tomatoes, crushed red pepper flakes and salt to taste. Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 10 minutes. Check the thickness by pulling a wooden spoon across the bottom of the pan and if it stays separated, it’s done.
- Make 8 indentations in the sauce. Break the eggs, one by one, into a teacup, and with the spoon, add one egg into each indentation. Cover and cook until the whites of the eggs are firm but the yolks are still runny, about 3 to 4 minutes.
- Dividing evenly, spoon the tomato sauce and two eggs onto each plate and sprinkle with Parmigiano and torn basil. Serve immediately with toasted bread or focaccia.
Chef Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher, renowned chef and host of the award winning show, Plates & Places.