My friend Deloris has been yammering about her egg dish for years. I’d ask “What did you have for breakfast today?” and particularly if it is was on a weekend, this dish was the answer. “Tomato sauce with eggs?” I’d ask. “Eeeewwwww,” I would think, but on a recent morning, she appeared with ingredients in hand and whipped these up before my eyes. By the time she was done, I understood their allure.
- Olive oil
- Minced garlic
- Dried basil leaves
- Unsalted tomato sauce
- Salt and Pepper
Mince your fresh garlic. (Deloris used 1 large clove for 4 eggs.) Heat a nonstick skillet over medium low heat. Place a little olive oil in it, then lightly cook 1/2 tsp of dried basil leaves until their aroma is released, then add your minced garlic and cook a few seconds more before adding your can (large for 4 eggs, small for 2 eggs) of tomato sauce to the pan. Stir, then place a splatter guard on top as you cook the sauce a bit. It tends to get excited and throw little drops out of the pan.
After the sauce has simmered just a few moments, add the eggs, carefully positioning them into the tomato sauce. Deloris then carefully breaks the yolk with a spoon or the side of a spatula in order to help the yolk cook all the way through. Allow the eggs to cook while immersed in the sauce. Cover them again with the splatter guard while they cook. Add a little salt and pepper at the end of the cooking process.
Learn to say a few words of Italian so you can properly express your happiness about this new recipe!