Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup White Onion, chopped
- 1tsp Bellino Minced Garlic
- 1 can Cento Organic Certified San Marzano Tomatoes (28 oz), hand crushed
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 4 Eggs
- 1/4 cup Fresh Basil Leaves, chopped
- 1 tsp Cento Extra Hot Calabrese Peperoncino
Directions
In medium saucepan or skillet, heat oil over medium flame. Add onion and saute approximately 1 minute until onion is translucent. Add garlic and gently brown for 1 minute. Pour in tomatoes and season with salt and pepper to taste, stir well. Cover and let simmer for 20 minutes or until desired thickness is achieved. Carefully crack eggs into pan, keeping them whole and separated. Cook 5 minutes or until whites have set, but yolk is still runny. Remove from heat, then add basil and peperoncino. Sprinkle with grated cheese if desired. Serves 4.
