Ingredients
| 1 | 16 oz jar Autentico San Marzano Tomato Sauce | |
| 3-4 | large eggs | |
| 1 bunch | fresh basil, chopped | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| ½ cup | parmigiano reggiano cheese, shaved | |
| sea salt, black pepper and red pepper flakes to taste |
Directions
by Alexia @Uhadmeatkitchen
- Add the sauce to a large skillet and bring to a boil.
- With a spoon make a well for each egg and crack the egg into each well in the pan.
- Season the eggs to taste with salt, pepper and red chili flakes.
- Lower the heat to a simmer, cover and cook for about 8 minutes until the egg whites have set and the yolks are still runny.
- Garnish with a drizzle with olive oil, shaved parmesan and basil.
