Neapolitan Eggs Poached in Spicy Tomato Sauce

What you need

• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes, or more to taste
• 400 g (14 oz) crushed tomatoes
• salt, to taste
• 4 large eggs
• 1 handful fresh basil leaves
• 2 tbsp parmesan, finely grated
• 4 slices crusty bread, toasted, for serving

Method

Restated from the original video

1. 1

   Warm the olive oil in a 24 cm (10 in) frying pan with a lid over medium heat.

2. 2

   Add the garlic and pepper flakes and stir until the garlic smells sweet and just starts to colour, 1-2 min.

3. 3

   Pour in the tomatoes, add a pinch of salt and half the basil, torn. Simmer, stirring now and then, until slightly thickened, 8-10 min.

4. 4

   Lower the heat so the sauce barely bubbles. Make 4 hollows with a spoon.

5. 5

   Crack each egg into a cup and slide it into a hollow. Sprinkle the whites with a little salt.

6. 6

   Cover and cook until the whites are set and the yolks still soft, 4-6 min. Cook 2-3 min longer for firm yolks.

7. 7

   Soft yolks are only lightly cooked, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

8. 8

   Scatter over the parmesan and the remaining basil leaves.

9. 9

   Serve straight from the pan with the bread for mopping up the sauce.

Imported from girlgonegourmet.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.