Perfectly runny eggs nestled in perfectly dippable tomato sauce. You’re going to want to serve this one with some nice crusty sourdough. We eat this for breakfast, lunch and dinner.
- 1 Tbsp olive oil
- 2–3 cloves of garlic, minced
- ½ tsp dried chilli flakes
- 1 red pepper, diced
- 1 x 796 ml can diced tomatoes
- ½ cup tomato sauce
- 4 eggs (Add more if desired)
- Coarse salt and freshly-cracked black pepper
- ¼ cup grated parmesan
- ½ cup fresh basil, thinly sliced
- 4 slices multigrain sourdough bread, toasted
- Optional Spices: I like this dish simple and spiced as is but a bit of smoked paprika or cumin are also delish if you want to spice it up a bit!
- Heat the olive oil in cast iron skillet or large frying pan, allowing it to get hot, approx. 1 minute. Add garlic and chilli flakes stirring, for 1-2 minutes, until it becomes fragrant. Add the red pepper and sauté an additional 2-3 minutes.
- Add the diced tomatoes and tomato sauce, stirring to combine and let it come to a boil. Reduce to a simmer until most of the liquid has boiled off, approx 10 minutes.
- Create little divots in the sauce to crack the eggs into. Add the eggs, sprinkle with parmesan cheese and partially cover the pan, allowing the eggs to steam and cook. Cook for 5 minutes for runny yolks, or until desired yolk consistency is reached.
- Remove from the heat and serve. Sprinkle with basil, a drizzle of olive oil and more parmesan cheese, salt or chili flakes if desired. Dunk your toasted sourdough in and you are set.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Dishes
- Method: Stove Top
- Cuisine: Middle Eastern
Keywords: One pan, easy, quick