5.0
(1)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Mince 2 garlic cloves and finely chop 1/2 medium yellow onion.
Step 2
Heat 1/4 cup extra-virgin olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes.
Step 3
Add 1 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and continue cooking until the onion mixture turns golden-brown, about 1 minute more.
Step 4
Add 1 (28-ounce) can crushed tomatoes and stir to combine. When the mixture begins to bubble and splatter, lower the heat as needed to maintain a simmer and continue cooking until the sauce is flavorful and no longer raw tasting, about 20 minutes. Meanwhile, finely grate 1/2 ounce Pecorino Romano or Parmesan cheese (about 2 tablespoons). Cut 1/4 cup loosely packed fresh basil leaves into strips as thin as possible.
Step 5
Using a spoon, create a depression to the best of your ability in the tomato sauce. Crack 1 large egg into the depression, then spoon some of the tomato sauce over the egg to cover. Repeat with the remaining 5 eggs, spacing them evenly apart in the pan.
Step 6
Cover and cook on medium heat until the whites are just set, 6 to 8 minutes for runny yolks (cook longer for set yolks). Uncover and sprinkle with the cheese and basil. Divide between 3 to 4 bowls and serve with crusty bread.
Your folders
bonappetit.com
4.9
(14)
Your folders
tasteofhome.com
20 minutes
Your folders
cooking.nytimes.com
5.0
(1.3k)
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