Total Preparation Time: 10 - 15 minutes
Serves: 3 - 4
- 6 whole eggs
- 1 Jar Casina Rossa Sugo al Due Formaggi (or your favorite Casina Rossa Tomato Sauce)
- 2 cloves garlic, minced
- 1 tsp Sweet Altino Pepper Powder (or Hot Pepper Flakes)
- As needed Colli Etruschi 100% Canninese EVOO
- 5 slices thickly cut bread
- 1 clove garlic, peeled and cut in half
- As needed Sea Salt
- Optional: freshly grated Parmigano Reggiano and chopped parsley
- Pre-heat the the oven broiler.
- Heat on medium high 1 Tblsp of EVOO in a heavy cast iron skillet.
- Add the minced garlic to the skillet and sauté for 30 – 45 seconds until the garlic releases its aromas and just starts to brown and stick to the pan.
Pour the jar of Casina Rossa Sugo al Due Formaggi into the pan with the garlic.
- TIP: to get all the pasta sauce out of the jar fill the jar a quarter of the way full of water, put the cap back on, shake vigorously and pour into the pan.
- Season with your choice of Sweet Altino Pepper Powder or Spicy Hot Pepper Flakes, a bit of sea salt, and 2 Tblsp EVOO. Mix well.
- Carefully crack the eggs into a bowl making sure to remove any shell fragments.
- Once the sauce is bubbling pour the eggs gently over the sauce, making sure not to break the yolks.
- Season the eggs with sea salt and Sweet Altino Pepper Powder, reduce to medium heat, and cover immediately.
- Toast the thick slices of bread under the broiler for 1 ½ minutes on each side until golden brown. Rub the toast with the halved clove of garlic and drizzle with EVOO.
- After about 4 or 5 minutes check the doneness of the eggs by lifting the lid gently poking the yolk with your finger. Cook them to your preferred doneness.
- To serve scoop out into bowls and finish with grated Parmigiano Reggiano and chopped parsley.