Uovo al Pomodoro

Name: Uovo al Pomodoro
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 servings
Cuisine: italian
Ingredients: 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; Kosher salt and black pepper; Crushed red pepper, optional; 1 handful fresh parsley leaves, finely chopped; 2 slices Tuscan bread, grilled, for serving

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Level: Easy

Total: 1 hr 5 min
Active: 25 min

Yield: 2 servings

Level: Easy

Total: 1 hr 5 min
Active: 25 min

Yield: 2 servings

Ingredients

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

Directions

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.