1 hr 5 min
25 min
2 servings


  • One 28-ounce can whole peeled tomatoes (pelati)
  • 2 tablespoons extra-virgin olive oil, plus more for serving 
  • 1/3 red onion, medium diced 
  • 3 cloves garlic, cut into chunks 
  • Pinch red pepper flakes, optional 
  • Salt and freshly ground black pepper
  • 2 handfuls fresh basil leaves, torn
  • 4 large farm-fresh organic eggs
  • Kosher salt and black pepper 
  • Crushed red pepper, optional
  • 1 handful fresh parsley leaves, finely chopped
  • 2 slices Tuscan bread, grilled, for serving 


For the red sauce: In a food processor, puree the tomatoes to a smooth, creamy consistency.

Add the olive oil to a large pan over medium heat. Add the onion and saute until soft but not browned, 5 to 6 minutes. Add the garlic and the red pepper flakes if using and cook for another 2 to 3 minutes.

Add the pureed tomatoes and season with salt and pepper. Reduce the heat to medium-low and simmer for about 30 minutes. Strive for balance in the consistency of the sauce; it should be fluid but shouldn't look overly wet. A few minutes before taking the sauce off the heat, add half the basil and season with salt and pepper. Add the remaining basil just before serving. (Yield: 3 cups)

For the uovo al pomodoro: Preheat the oven to 375 degrees F.

Add a few ladlefuls of red sauce to two oven-safe skillets. In each skillet, crack 2 eggs directly on top of the red sauce. Season with salt and pepper, and transfer to the oven until the whites are cooked completely but the yolks are still runny, 4 to 5 minutes.

Garnish with the chopped parsley, and serve hot with a slice of grilled Tuscan bread on the side.

Cook's Note

For best results, this dish should be prepared in single-serving cotto or cast-iron pans.

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