This is a classic Italian recipe which has wonderful flavors. It is erfect for breakfast or a quick lunch at home. You can easily source ingredients for this recipe from any supermarket. We like to use fresh tomatoes, but the canned ones are fine too!
The article and photos were produced exclusively for Dep Magazine November 2014 issue.
Ingredients ( serves 2)
- 1 loaf thick country-style bread, sliced
- 2 tablespoons unsalted butter
- 1/2 small yellow onion, roughly chopped
- 2 cloves garlic, minced
- 1 canned, peeled whole tomatoes and their liquid (or 5 blanched, peeled whole tomatoes)
- 100g canned tomato purée
- Kosher salt
- Ground black pepper
- A handful of flat-leaf Italian parsley, roughly chopped
Equipment (available at Kitchen Art Store)
Toast the bread and set aside, covering with a clean dish towel. It’s okay if it cools a bit.
In a thick-bottomed, oven-proof pan or Dutch oven, melt the butter. Sauté the onion over medium heat until translucent and aromatic, about 5-7 minutes. Add the garlic and cook, stirring, for 1-2 minutes. Do not allow the garlic to brown.
Add both the whole tomatoes and the tomato purée, stirring and using a wooden spoon to break up the tomatoes. Bring the mixture to a boil and reduce to a simmer, allowing excess liquid to boil off and the sauce to thicken, about 10 minutes. Stir occasionally.
Taste the sauce and season with salt and pepper. Is the sauce too acidic, too sweet? Adjust as needed—sometimes it needs a pinch of brown sugar, a splash of red wine vinegar, or a dash of red pepper flakes.
Keeping the sauce at a low simmer, start the broiler on high. Using the back of your wooden spoon, make small wells in the sauce and gently crack one egg into the well. The sauce should still be on the stovetop simmering, so the eggs should start cooking immediately. When all the eggs are situated in the sauce, turn off the range and slide the pan under the broiler.
Broil, keeping a close eye on the eggs, until the whites are set and yolks have reached the desired doneness.
Place slices of bread on plates, and scoop eggs and sauce on top. Sprinkle liberally with parsley and top with cheese. Serve immediately with more black pepper.Recipe – Words: Hoàng Anh Cooking: Hoa Thái Food Styling: Nam San Photos: Kiyoshi Jiro