Ingredients:

  • 3.5 Tbsp extra virgin olive oil
  • 2 large garlic cloves, thinly sliced
  • 1 tsp red pepper flakes (pepperoncino)
  • 13 oz canned crushed tomatoes (preferably San Marzano style)
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper
  • 4 large eggs
  • 1/4 cup fresh basil leaves, chopped

Instructions:

  1. Heat the extra virgin olive oil in a medium, deep skillet over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 2 minutes until the garlic is fragrant and lightly golden, ensuring it does not burn.
  2. Pour in the crushed tomatoes, stirring well. Season generously with salt and pepper. Bring the sauce to a gentle simmer. Reduce the heat to medium-low and let the sauce simmer, uncovered, for 18 minutes. This step is critical: allow the liquid to evaporate and the sauce to thicken into a rich, luscious consistency.
  3. Using a spoon, gently create four small wells in the thick tomato sauce. Carefully crack one egg into each well. Immediately cover the skillet tightly. Allow the eggs to poach for 5 minutes, or until the whites are fully set but the yolks remain runny and molten.
  4. Remove the skillet from the heat. Garnish generously with fresh basil leaves. Serve immediately, directly from the skillet, while the sauce is piping hot. (Note: Traditionally served with crusty bread for dipping, though not included in this nutritional calculation.)