Description
Perfect as a brunch dish or easy weeknight dinner.
Ingredients
Units
Scale
- 3 slices smoked bacon (chopped (pancetta may be substituted))
- 3 tablespoons olive oil
- 1 medium onion (sliced)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 3 cloves garlic (minced)
- 1 28 oz. canned tomatoes (crushed) (San Marzano if possible)
- kosher salt (affiliate link) and pepper to taste
- 8 large eggs
- salt and pepper to taste (I salt the eggs when I add to the pan)
- 1/4 cup parmesan cheese (grated)
- 4 slices crusty bread (I like a good seedy bread) (thickly sliced and toasted)
- 8 leaves fresh basil (torn or sliced)
Instructions
- Prep the vegetables, slice the bacon, onions, and garlic. If you have everything out and ready to go, this goes very quick.
- Cook the bacon until crispy, remove from pan and crumble. Wipe most of the bacon fat from the pan. Add the olive oil and onions and cook until tender, about 7 minutes. Add the red pepper flakes, oregano, and garlic, stir for about one minute. (if the veg seems too dry, add a little chicken stock, or wine to grab the bits from the pan and prevent burning)
- Add tomatoes and simmer (a low bubble) for about 25 minutes. Can be made ahead of time to this point, 1-2 days. Cover and refrigerate.
- When ready to serve. Crack the eggs into 2 small dishes (do this to prevent a broken egg landing in your lovely sauce). Make 4 wells in the sauce and slip the eggs into each well. Cover and cook until done. Sauce should still be at a low simmer at this point)
- Serve in bowls with toasted crusty bread (absolutely mandatory for this one!) Top with a sprinkling of parm and fresh basil. Add a nice green salad and you’ve got the perfect brunch meal!