Total Preparation Time: 10-15 minutes
- 6 Whole Eggs
- 1 Jar Casina Rossa Sugo al Due Formaggi (or your favorite Casina Rossa Tomato Sauce)
- 2 cloves Garlic, minced
- 1 teaspoon Fior di Maiella Altino Latino Smoked Pepper Powder (Michele Ferrante Hot Pepper Flakes)
- As needed Colli Etruschi 100% Canninese Extra Virgin Olive Oil
- 5 slices thickly cut Bread
- 1 clove Garlic, peeled and cut in half
- Margherita di Savoia Fine Sea Salt, as needed
- Freshly grated Parmigiano Reggiano and chopped Parsley
- Preheat 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 Extra Virgin Olive Oil.
- After about 4 or 5 minutes check the doneness of the eggs by lifting the lid and 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.