Skillet Eggs and Tomato Sauce

1. 1

   In a medium skillet, heat oil over medium-high.

2. 2

   Add onion, garlic, red-pepper flakes, and anchovy, if desired; cook, stirring often, until onion softens, 5 to 7 minutes.

3. 3

   Break up tomatoes with kitchen shears (see page 361) or your hands; add to skillet along with their juice.

4. 4

   Simmer over medium heat, stirring occasionally, until tomatoes soften and liquid is reduced, 8 to 10 minutes.

5. 5

   Reduce heat to a bare simmer.

6. 6

   Break one egg at a time into a small cup, then gently slide it onto sauce in skillet; cover and cook until whites are just set, about 5 minutes.

7. 7

   Remove from heat; let sit, covered, 5 minutes.

8. 8

   If desired, garnish with chopped parsley and serve with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.