Serves 6

Notes

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • ¼ teaspoon crushed red pepper flakes
  • One 28-ounce can Italian plum tomatoes, preferably San Marzano, passed through a food mill
  • ¾ teaspoon kosher salt
  • ½ teaspoon dried oregano, preferably Sicilian on the branch
  • 6 large eggs
  • 6 slices grilled country bread, for serving
Lidia’s Mastering the Art of Italian Cuisine

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Lidia’s Mastering the Art of Italian Cuisine

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Directions

To a large skillet over medium heat, add the olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, in about 1 minute, add the red pepper flakes. Pour in the tomatoes and 1 cup water used to rinse out the tomato can. Bring to a simmer. Season with ½ teaspoon salt and dried oregano. Simmer until thickened, about 20 minutes. The sauce is sufficiently thickened when you can see the bottom of the skillet as you drag a wooden spoon on the base of the skillet.

Break one egg into a ramekin or small bowl. Gently slide the egg into the simmering sauce. Repeat with the remaining eggs, spacing them evenly in the sauce. Season the eggs with the remaining ¼ teaspoon salt. Baste the eggs with a little sauce, cover, and cook until done, about 5 minutes for set whites with still-runny yolks. Serve in shallow bowls, with some sauce and grilled bread.

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now