Equipment
Ingredients
Spicy Marinara Base
- 15 ml olive oil, extra virgin
- 1 garlic, sliced thin
- 1 g red pepper flakes
- 200 g canned crushed tomatoes, high quality
- 2 g salt
Eggs
- 2 eggs, large, room temperature
- 10 g parmesan cheese, grated
- 5 g fresh basil, chiffonade
Garlic Toast
- 1 country bread, thick slice
- 1 garlic clove, whole, peeled
Nutrition (per serving)
Method
Heat the olive oil in a small skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is fragrant and lightly golden (do not burn).
Pour in the crushed tomatoes and season with salt. Simmer gently for 5-7 minutes until the sauce thickens slightly and flavors meld.
Reduce heat to low. Use a wooden spoon to make two small divots in the sauce. Crack an egg into each divot.
Cover the skillet with a lid. Cook for 3-5 minutes, checking frequently, until the whites are opaque and set, but the yolks remain runny. (Cook longer for firm yolks).
While eggs cook, toast the bread slice until golden brown. Immediately rub the cut side of the raw garlic clove against the rough surface of the hot toast.
Remove skillet from heat. Season eggs with a pinch of salt and pepper. Garnish with grated Parmesan and fresh basil. Serve immediately with the garlic toast.
Chef's Notes
- For a deeper flavor profile, deglaze the pan with a splash of red wine before adding the tomatoes.
- If you are concerned about raw eggs, cook covered until the yolks form a pale film over the top (approx. 6-7 minutes total).
- This dish scales easily; use a larger pan and increase ingredients proportionally for more servings.
- Rubbing raw garlic on hot toast (Bruschetta style) provides a punchier, fresher garlic flavor than cooking it in butter.
Storage
Refrigerator: 1 day — Best eaten immediately. Reheated eggs become rubbery.
Reheating: Gently warm sauce in a pan; eggs will likely overcook upon reheating.
