Skillet Eggs and Tomato Sauce

Name: Skillet Eggs and Tomato Sauce
Prep time: 10 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 0.25 teaspoon crushed red pepper; 2 anchovy fillets, finely chopped, or ½ teaspoon anchovypaste (optional); 1 can (28 ounces) whole peeled tomatoes, with juice; 8 large eggs; Chopped fresh parsley, for garnish

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

40 mins

Servings:

4

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.

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
¼ teaspoon crushed red pepper
2 anchovy fillets, finely chopped, or ½ teaspoon anchovypaste (optional)
1 can (28 ounces) whole peeled tomatoes, with juice
8 large eggs
Chopped fresh parsley, for garnish

Directions

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.