Ingredients
Scale
- Hot Tomato Oil
- ½ cup olive oil
- 5 cloves of garlic, thinly sliced
- 28 oz. crushed tomatoes
- 1 tsp. salt
- 3 tsp. sugar
- 1 Tbsp. Sriracha
- 1 tsp. red pepper flakes
- Gremolata
- 1/2 lemon
- 1 clove garlic
- 1/3 cup finely chopped parsley
- Wilted Greens
- 1 Tbsp. olive oil
- 1 clove garlic, minced
- 1 large bunch baby spinach (5 oz.)
- Crispy Egg
- 1 Tbsp. olive oil
- 1 extra large egg
- salt and pepper, to taste
Instructions
- When making the hot tomato oil, place olive oil and sliced garlic in a large pan over medium heat.
- Cook the garlic until it just begins to brown.
- Add the crushed tomatoes, salt, sugar, Sriracha and red pepper flakes.
- Bring to a boil then lower the heat and let simmer for 30 minutes or longer, enough time to let the flavors meld.
- Stir continuously. When finished, remove from heat and set aside.
- For the gremolata, zest the lemon into a small bowl and mince one clove of garlic.
- Add garlic and parsley into bowl with the zest. Set aside.
- For the greens, heat 1 Tbsp. olive oil in a large sauté pan over medium heat. Add the garlic and cook until just golden.
- Add cleaned spinach to the pan.
- Using tongs, toss until wilted, about 2 minutes.
- Season with salt and pepper.
- Remove from pan and keep warm.
- To the same pan, add 1 Tbsp. olive oil.
- When pan is piping hot, add egg.
- Cook until bottom is browned and crunchy looking.
- Place wilted greens in center of a plate.
- Top with egg.
- Drizzle tomato oil around the greens and sprinkle egg with gremolata.
- Serve.