Food & Cooking Recipes Breakfast & Brunch Recipes Skillet Eggs and Tomato Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print