Ingredients
Scale
- 2 Tbsp. Olive Oil, divided (I used Cayenne Olive Oil)
- 2 cloves garlic, minced
- 1/3 cup chopped flat-leaf parsley, divided
- 1/2 tsp. dried oregano
- 1/4 tsp. dried basil
- 1 tsp. red pepper flakes
- 14 oz. crushed tomatoes
- 2 – 4 eggs
- 1/4 cup Parmesan
- salt & pepper to taste
- 4 slices Italian toast
Instructions
- Heat a small to medium sized skillet over medium heat. Add 1 1/2 Tbsp. olive oil and let warm.
- Add garlic, 1/4 cup parsley, oregano, basil and red pepper flakes.
- Cook and stir for about two minutes until garlic just begins to turn golden.
- Slowly add tomatoes and stir to combine.
- Lower heat to medium-low and simmer for 7 minutes.
- Taste and add more red pepper flakes if needed.
- Make a small well for each egg that you’re adding to the sauce.
- Crack them in.
- Sprinkle with Parmesan.
- Cover the pan partially.
- Let the eggs cook for about 5 minutes, or until the whites are set but the yolk still loose.
- In the meantime, make your toast.
- Remove pan from heat and drizzle with a little extra olive oil, black pepper, cheese and remaining chopped parsley.
- Eat with toasted bread.