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Export 10 ingredients for grocery delivery
Step 1
In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute.
Step 2
Add the salt, black pepper, red pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and bring to a boil.
Step 3
Reduce heat, add the basil and simmer 5 minutes.
Step 4
Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.
Step 5
Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
Step 6
Finish with the remainder of the cheese and drizzle with olive oil. Serve with crusty bread (optional)
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