Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Ingredients:

1 cup minced onions
3 Tbs. extra-virgin olive oil
2-1/2 lbs. crushed tomatoes
1 tsp. red pepper flakes
salt and pepper
8 eggs
8 fresh basil leaves
1/2-cup pecorino Romano
toast, for serving

Directions:

1. In a non-reactive saucepan, lightly saute the onions in olive oil.
   
2. Add the tomatoes, red pepper flakes and season with salt and pepper.
   
3. Simmer for 20 minutes, stirring occasionally.
   
4. Break the eggs into the sauce.
   
5. Cover with a lid for about 1 minute. Eggs should be nicely done.

To serve, place eggs on a large plate, add a couple spoonfuls of sauce, sprinkle with fresh basil, pecorino, and serve with toast.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.