Recipe courtesy of David Rocco
20 min
15 min
5 min
4 servings


  • 5 tablespoons extra-virgin olive oil
  • 2 1/2 cups Tomato Sauce, recipe follows
  • 8 eggs
  • 1 fresh mozzarella ball, grated
  • 6 fresh basil leaves
  • Salt and freshly ground black pepper
Tomato Sauce:
  • 1 (28-ounce) can peeled plum tomatoes, pureed
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 5 basil leaves, torn
  • Salt


Heat olive oil in a saucepan and add the tomato sauce. Bring to a boil. 

Carefully crack the eggs into the pan, allowing them to cook right in the sauce. Scatter mozzarella cheese on top. Simmer on low to medium heat with lid on for approximately

10 minutes.

Remove lid and add your torn basil leaves at the very end. Salt and pepper to season and serve immediately.

Tomato Sauce:

To make Tomato Sauce: 

Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.  

Heat olive oil in a saucepan and add the chopped garlic. Gently fry ingredients together. 

Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. 

Season the sauce with salt. Add the torn basil leaves at the very end.

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