Serves 1 to 4 (for 4 people, it would be 4 smallish one-egg servings)
A glug of olive oil (1 – 2 tbls) plus extra for finish
1 to 2 gloves of garlic, peeled
¼ c. flat leaf parsley leaves for garnish
2 tbls pitted black olives
1 tbls capers drained, rinsed
1 tsp dried oregano
1/8 tsp crushed red pepper flakes or more to taste
1 (14 ou) can diced or crushed tomatoes
salt to taste
1 to 4 large eggs
¼ cup grated parmesan or pecorino cheese
Bread of your choice
On a cutting board, pile garlic, 1/4 cup parsley, olives, capers, oregano and pepper and run a knife through them again and again until they’re chopped into a tiny rubble. Heat a small-medium skillet over medium heat. Once hot, swirl in a glug of olive oil and let it warm. Add garlic-parsley heap to pan and cook, stirring, 2 minutes. Add tomatoes carefully because they’re going to splatter like crazy, and stir to combine. Lower heat to medium-low and simmer sauce for 5 minutes. Taste and add salt or more pepper flakes if needed.
Make a small indentation in the sauce for each egg you’re using, and crack them in. Sprinkle the eggs and sauce with parmesan and cover pan partially with a lid. (This is when you should toast your bread.) Let the eggs cook for 5 minutes, after which the whites are usually set and the yolks still loose, but when I use more than 1 to 2 eggs in the pan, this can take longer. Cook another minute or two if needed, but keep a close watch so you don’t accidentally hard cook them.
Drizzle pan with a little extra olive oil, then finish with more pepper, cheese and parsley. Eat with toasted bread.
You can add additional vegetables like mushrooms.
You can also serve this over pasta for a heavier meal. Add a salad or roasted cauliflower.
Recipe from Smitten Kitchen