← Nouns Cooking · Italian

Ingredients

• 3 tbsp extra virgin olive oil
• ½ Onion, finely chopped
• 1 clove Garlic, thinly sliced
• ½ tsp Chilli flakes
• 1 can tin of plum tomatoes (400 g), crushed
• 4 Eggs
• 2 tbsp Parmesan, grated (optional)
• 1 handful basil leaves
• Salt
• crusty bread, to serve (optional)

Method

1. Warm the oil in a medium frying pan (with a lid) over medium heat and cook the onion for 5 min until soft. Add the garlic and chilli and cook for 1 minute.
2. Pour in the tomatoes, add a pinch of salt and simmer for 8–10 min until the sauce is thick.
3. Make four hollows in the sauce with a spoon and crack an egg into each. Season the eggs with a little salt.
4. Cover and cook over low heat for 4–6 min, until the whites are set but the yolks are still runny.
5. Scatter with parmesan and torn basil and serve straight from the pan with crusty bread.

Tips

• Serve with gluten-free bread, or none, to keep it gluten-free.
• Parmesan uses animal rennet; skip it or use a vegetarian hard cheese.

Sources

Written in our own words after cross-checking these recipes:

Marcellina in Cucina GialloZafferano Pasta Grammar