Easy, Effortless Eggs in Tomato Sauce

Thank you, Mario Batali, for bringing me this one pot wonder.  A dish he named "Eggs In Hell" because of the blazen red tomato sauce and the addition of jalapenos, it is a dish to be made very soon in your own kitchens.  I renamed it "Easy, Effortless Eggs in Tomato Sauce" because it is just that - easy and effortless.  (I also refrained from adding jalapenos and chili flakes because I typically do not like my food too spicy).

This recipe is so simple and pure.  There is a special place in my heart for recipes like this one.  I love their rustic appeal, their lack of culinary intimidation, and the way they make you feel after you enjoy them ~ simply satisfied. 

Bon Appetit!

Easy, Effortless Eggs in Tomato Sauce
Source:  modified and adapted from Mario Batali's "Eggs in Hell" (www.thechew.com)

Ingredients (Serves 2):
2 T. extra virgin olive oil
1/2 medium onion, coarsely chopped
3 cloves garlic, thinly sliced
~2 cups basic tomato sauce (we used a basil marinara)
4 eggs
small handful pecorino romano or grated parmesan (optional - we omitted)
torn fresh basil
S & P
1/2 loaf crusty bread

The Process:
Heat the olive oil in a pan with high sides over medium-high heat.  Add the chopped onions and cook them, stirring occasionally, until translucent and slightly browned ~ about 7 minutes.  Add in the garlic around minute 5 so that it does not burn. 

Add in the tomato sauce, and bring it to a boil.  Once the sauce is bubbling, immediately reduce the heat to a simmer.  Slowly crack each egg into the sauce.  Season with S & P.  Cook the eggs to your heart's desire; we enjoyed them when the whites were set and the yolks were still a bit runny, about 5 minutes. 

Remove from the heat, sprinkle with cheese (if desired) and the torn basil.  Ladle into serving bowls, and serve with big ol' hunks of crusty bread.  We toasted our bread in the oven with a little olive oil prior to serving. 

Enjoy with a fork or spoon, as well as your bread for dunking.  We enjoyed this for dinner one evening, and then I made it for myself for a late breakfast one weekend when hubby was out of town. 

Whatever time of day, this dish is rustic, simple, and fantastic!