Ingredients
- 3 tbsp Bellino Organic Extra Virgin Olive Oil
- 1 tube Pre-Cooked Polenta Tube, cut into 12 rounds
- 3 cloves Organic Garlic Clove, finely chopped
- 1 tsp Cento Crushed Red Pepper
- 1 can Bellino Organic Crushed Italian Tomatoes (28 oz)
- Cento Ground Black Pepper
- Cento Fine Sicilian Sea Salt
- 8 Cage Free Organic Egg
- 1 cup Fontina Cheese, grated
- 4 leaves Organic Fresh Basil, julienne sliced
- 1 Organic Avocado, sliced
Directions
Preheat oven to 400˚F. Heat 2 tablespoons olive oil in a large nonstick, oven safe skillet over medium-high heat. Pat dry polenta rounds with a paper towel, add to the skillet and cook until golden, about 3 minutes per side. Transfer the polenta to a plate for later use. Reduce the heat to low. Add the remaining olive oil, garlic and red pepper flakes. Sauté until the garlic is golden, about 1 minute. Add the tomatoes, bring to a simmer and cook for 5 minutes; season with salt and pepper. Carefully remove 1/4 cup of sauce and set aside. Arrange polenta in the skillet, then crack the eggs on top. For novice egg crackers, you can crack the eggs individually in a separate bowl then gently pour into the skillet one by one, on top of the polenta. Season with salt and pepper and top with the reserved sauce and the cheese. Transfer to the oven and bake until the egg whites are set, 13 to 15 minutes. Top with avocado and basil.
