When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you’ll think you’re having the best tasting raviolis ever! Get a crusty whole grain baguette and you have yourself a meal, perfect for brunch, lunch or dinner!
This recipe was slightly adapted from The Staten Italy Cookbook; Nothin’ But The Best Italian-American Classic from Our Block To Yours. As a New Yorker myself, I’m pretty picky about Italian food. These eggs were out-of-this-world GOOD! The book has a funny story with every recipes and flipping through it will make your tummy growl!
I didn’t sway too much from the original, simply cut back on the olive oil and rather than finishing it in the oven, I did the whole thing on the stove. The book suggests not to wear white when you make them (ha!)! Such a great, simple, inexpensive meal that’s ready in about 25 minutes!
- 1 1/2 tsp olive oil
- 4 cloves garlic, chopped
- 1/4 tsp kosher salt
- 1/4 tsp crushed red pepper
- fresh black pepper, to taste
- 1 tbsp chopped fresh parsley
- 1/4 cup reduced sodium chicken or vegetable broth
- 2 cups crushed tomatoes, I used Tutorrosso
- 4 basil leaves, torn
- 6 large eggs
- 4 tbsp shredded Parmigiano Reggiano
- 2 tbsp grated Pecorino Romano