These spicy eggs in tomato sauce are an Italian go-to favorite when there’s very little in the fridge. They make a speedy and satisfying dinner but they can be served any time of the day.
Recipe tags: garlic base, easy difficulty, lunch, vegetarian, skillet
| 3 tbsp | olive oil |
| 2 cloves | cloves garlic, thinly sliced |
| 1 | finger chili pepper, thinly sliced |
| ¼ tsp | red chili flakes |
| 2½ cups | puréed strained tomatoes (passata) |
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 6 | eggs |
| ¼ tsp | cracked pepper |
| 2 tbsp | finely chopped fresh parsley |
| Crusty bread, for serving |
Heat oil in high-sided skillet set over medium heat; cook garlic, chili and red chili flakes for 1 to 2 minutes or until fragrant. Stir in tomatoes, Roasted Garlic Base and 1/2 cup water; bring to boil. Reduce heat to medium-low; cook, stirring occasionally, for 8 to 10 minutes or until sauce thickens slightly.
Using spoon, make 6 wells in sauce mixture; crack egg into each well. Season with pepper. Cover and cook for 5 to 7 minutes or until egg whites are set but yolks are still runny or until cooked as desired.
Sprinkle with parsley; serve with crusty bread.
For Bacon and Eggs in Purgatory, start sauce with chopped bacon.