- 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
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.