In Italy, eggs are often served as a main course and not for breakfast. This recipe is a favorite from my cooking school in Tuscany. We serve it right in the pan it is cooked in and with lots of bread to not waste any of the fabulous sauce. —divinacucina
garlic clove, peeled and sliced
birds-eye chili pepper, or chili flakes
can tomato sauce, unseasoned
extra virgin olive oil
fresh herbs, chives or parsley
In This Recipe
Cover the bottom of a skillet with extra virgin olive oil.
Add the sliced garlic and chili.
Heat until garlic is just golden.
Add canned tomatoes, crushing with the back of a spoon.
Bring to a boil and cook for 10 minutes.
Turn down heat and add eggs, removed from shell, letting them carefully slide into the sauce.
Cover pan and let the eggs poach until the whites are firm.