Skillet Eggs and Tomato Sauce
If you are cooking for children, you may want to omit the crushed red pepper and the anchovies from this recipe. Serve this dish with slices of crusty bread.
- Total Time:
- Servings: 4
Source: Everyday Food, December 2003
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 2 anchovy fillets, finely chopped, or 1/2 teaspoon anchovypaste (optional)
- 1 can (28 ounces) whole peeled tomatoes, with juice
- 8 large eggs
- Chopped fresh parsley, for garnish
In a large skillet, heat the oil over medium-high heat. Add onion, garlic, crushed red pepper, and anchovies, if desired; cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
Crush tomatoes with your hands, and add to skillet along with their juice. Simmer over medium heat, stirring occasionally, until slightly reduced, 8 to 10 minutes.
Reduce heat to a very gentle simmer. One by one, break eggs into a small cup, then gently slide onto sauce in skillet; cover, and cook until whites are just set, about 5 minutes. Remove from heat; let sit, covered, 5 minutes more. Serve hot, garnished with chopped parsley.