Eggs in Spicy Tomato Sauce
Ingredients
3 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for serving
1
small yellow onion, diced
1
large garlic clove, lightly crushed and peeled
¼ tsp.
crushed red pepper flakes
28 oz.
canned crushed tomatoes
¼ tsp.
kosher salt (or more to taste), plus more for seasoning the eggs
4
eggs
- freshly ground Kowalski's Black Peppercorns, to taste
5-8
fresh basil leaves and freshly grated Kowalski's Signature Parmigiano-Reggiano Cheese, for garnish
- crusty artisan bread (such as Kowalski's Signature Parmesan Herb Artisan Loaf), for serving
Directions
- In a large skillet, warm oil over medium heat until shimmering but not smoking.
- Add onions and garlic; cook, stirring often, until onions are very soft and golden-brown (8-10 min.).
- Add crushed red pepper flakes; cook and stir for 15 sec.
- Add tomatoes; simmer for 15 min., reducing heat slightly if sauce begins to sputter.
- Remove and discard crushed garlic clove; season sauce with salt.
- Reduce heat to medium-low. Using the back of a large serving spoon, make 4 wells in the sauce; crack an egg into each indentation and season with salt. Cover pan; cook until egg whites are set and yolks are still a bit runny (about 3-5 min.).
- Garnish dish with torn basil and Parmesan; drizzle with oil and sprinkle with pepper.
- Serve immediately with lightly toasted bread for dipping.
Find It!
- Find Kowalski’s Signature Parmigiano-Reggiano Cheese in the Specialty Cheese Department.
- Find Kowalski’s Signature Parmesan Herb Artisan Loaf on the Artisan Bread Table.
