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Eggs, Red Sauce and Toast


And heavenly they were.

Eggs truly are one of nature’s perfect foods.  I know I’ve said it here before, I love having eggs for dinner and this recipe makes it that much easier.

Full of flavor, these eggs braised in marinara and slathered on toasted, crusty bread were out of this world.  The fresh basil really heightened the flavor so don’t leave that out.  In fact, don’t leave anything out, as all the ingredients made this into one tasty, quick and easy meal.

Again, I am always surprised at how lovely just a few good ingredients can come together and make something so wonderful to eat.

I hope you try it.


Heat oil in a large skillet over medium heat.  Add onion and pancetta.  Cook, stirring occasionally until soft and beginning to brown.  Add garlic, stirring until fragrant, about 30 seconds.


Reduce heat to medium-low.  Add marinara and adjust heat to maintain a simmer.  Crack an egg into a small bowl, taking care not to break the yolk.  Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is constrained (some white may spread out).  Repeat with the remaining eggs, evenly spacing them around the pan.  Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set, 8 to 10 for set.  Remove from the heat and from the heat and sprinkle with Parmesan and pepper.


To serve, top each slice of toasted bread with an egg and sauce.  Serve immediately.


I normally prefer my eggs runny, but this was for my son and he prefers his eggs intact.  Any way you make it, these eggs will taste delicious.

Eggs, Red Sauce and Toast

2 Tablespoons extra-virgin olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 ounce pancetta, chopped
2 cups prepared marinara sauce
4 large eggs
6 large basil leaves, torn into small pieces
1 Tablespoon grated Parmesan cheese
1/4 teaspoon freshly ground pepper
4 slices crusty bread, toasted

Heat oil in a large skillet over medium heat.  Add onion and pancetta.  Cook, stirring occasionally until soft and beginning to brown.  Add garlic, stirring until fragrant, about 30 seconds.

Reduce heat to medium-low.  Add marinara and adjust heat to maintain a simmer.  Crack an egg into a small bowl, taking care not to break the yolk.  Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is constrained (some white may spread out).  Repeat with the remaining eggs, evenly spacing them around the pan.  Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set, 8 to 10 for set.  Remove from the heat and from the heat and sprinkle with Parmesan and pepper.

To serve, top each slice of toasted bread with an egg and sauce.  Serve immediately.

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Comments

  8. Oh my word! That last picture. I am drooling all over my keyboard, literally. That looks amazing!I happened upon a flat of farm fresh eggs last weekend, so I’ve been frying up eggs left and right. I’ll have to try this! I’ve been eating them on rosemary olive oil bread that is to die for. Seriously

    Reply

  12. I’m going to have to try this. As much as I love eggs, I never would have combined them with a marinara sauce. With the pancetta and the fresh basil, this has to be amazing.

    Reply

  30. This reminds me of my Spanish relatives’ version of pisto. Tomato, zucchini, onions, garlic, olive oil, served with a fried egg and hard bread. Simply delicious.

    Reply

  35. Your photos of these look amazing. I grew up in Texas with a very similar version we called huevos rancheros. Sauteed onions, chiles and garlic then tomato sauce and poach the eggs. Served over tortillas or toast. Yummy.

    Reply

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