Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 can, 28 ounces crushed tomatoes
- Salt to taste
- 4 large eggs
- Fresh basil chopped (for garnish)
- Grated Parmesan cheese optional, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until onion is translucent and garlic is fragrant.
- Stir in red pepper flakes and crushed tomatoes. Season with salt. Simmer the sauce for about 10 minutes until it thickens slightly.
- Make four wells in the sauce. Crack an egg into each well. Cover and cook for about 6-8 minutes, or until the eggs are set to your liking.
- Garnish with fresh basil and optional Parmesan cheese. Serve hot.