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Loading...A beloved Italian classic from Naples, this rustic dish features eggs gently poached in a simmering, garlicky tomato sauce with a gentle kick of heat. Traditionally served for breakfast or brunch with crusty bread for soaking up every drop of the vibrant sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 265 kcalCalories
- 16 gFat
- 5 gSaturated Fat
- 14 gCarbs
- 4 gFiber
- 8 gSugar
- 15 gProtein
- 580 mgSodium
- 620 mgPotassium
- 180 mgCalcium
- 3 mgIron
- 15 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the Spicy Tomato Sauce
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, plus more to taste
- 1 tablespoon tomato paste
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 to 10 fresh basil leaves, torn
For the Eggs and Serving
- 4 large eggs, cold from the refrigerator
- 1/3 cup finely grated Pecorino Romano or Parmesan cheese
- Crusty toasted bread or warm focaccia, for serving
- Drizzle of extra-virgin olive oil, for finishing
Directions
- Heat the olive oil in a 10-inch wide skillet with a lid over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
- Add the garlic and red pepper flakes and cook for 30 seconds until fragrant, taking care not to let the garlic brown. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Pour in the crushed tomatoes, season with salt and pepper, and bring the sauce to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes until the sauce thickens enough to mound slightly on a spoon. Stir in the torn basil leaves.
- Using the back of a spoon, make four evenly spaced wells in the sauce. Crack one egg into each well, keeping the yolks intact. Season each egg lightly with salt and pepper.
- Cover the skillet and cook over low to medium-low heat for 4 to 6 minutes, until the egg whites are completely set but the yolks remain soft and runny. For firmer yolks, cook an additional 1 to 2 minutes uncovered.
- Sprinkle the grated Pecorino over the eggs and sauce, drizzle with olive oil, and finish with extra basil if desired. Serve immediately in shallow bowls with plenty of toasted bread for dipping.
- Allow any uneaten eggs to cool and store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water to refresh the sauce.
Cook’s Notes
- For the brightest sauce, use high-quality San Marzano tomatoes and finish with a pat of butter stirred in off the heat.
- Adjust the red pepper flakes to taste, or substitute a finely minced fresh chili for a brighter heat.
- To prevent the eggs from spreading too much, use a smaller spoon to make deeper, narrower wells in the sauce.
- Serve with thick slices of toasted sourdough or grilled focaccia to soak up every bit of the flavorful sauce.
- Leftover sauce can be refrigerated separately for up to 4 days and used as a quick pasta sauce or shakshuka base.
