5.0
(1.3k)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
Step 2
Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
Step 3
Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)
Step 4
While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.
Step 5
To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table.
Your folders
bonappetit.com
4.9
(14)
Your folders
tasteofhome.com
20 minutes
Your folders
thekitchn.com
5.0
(1)
Your folders
tasteofhome.com
20 minutes
Your folders
delish.com
Your folders
wellplated.com
4.9
(11)
20 minutes
Your folders
addapinch.com
4.7
(11)
15 minutes
Your folders
skinnytaste.com
4.5
(8)
15 minutes
Your folders
alphafoodie.com
5.0
(7)
25 minutes
Your folders
veganricha.com
4.5
(6)
20 minutes
Your folders
tasteofhome.com
5.0
(2)
5 minutes
Your folders
ciaoflorentina.com
5.0
(1)
10 minutes
Your folders
cooking.nytimes.com
4.0
(76)
Your folders
gypsyplate.com
5.0
(2)
30 minutes
Your folders
halfbakedharvest.com
4.6
(55)
20 minutes
Your folders
wonkywonderful.com
15 minutes
Your folders
allourway.com
5.0
(27)
10 minutes
Your folders
cooking.nytimes.com
4.0
(6)
Your folders
food.com
4.5
(13)
6 minutes