Servings: 2 people
Equipment
- 1 large sheet pan use as a cover
- 1 6.5 inch skillet if you want this dish for ONE
Ingredients
- 2 tbsp olive oil
- 2 tsp minced garlic
- ¼ tsp crushed red pepper flakes or more to crank up the heat
- 14 oz can crushed tomatoes fire roasted is best
- ½ tsp fine sea salt plus more to taste
- ½ tsp cracked black pepper freshly cracked
- 2 large sprigs of Basil reserve half to top your dish
- 2 tbsp grated parmesan cheese plus more for serving
- 2 tbsp butter
- 4 eggs
- slices of crusty bread toasted
Instructions
- Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes. Cook for about 1 minute until the garlic becomes golden brown on the edges.
- Next, add in the crushed tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some. If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.
- Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes. Want it spicier? Add another dash of crushed red pepper flakes.
- Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs. COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.
Notes
If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference.
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