Heeeeey! Hi. It’s Monday. I hope you’ve had your coffee because you’re about to hear me ramble on and on about what an awesome and easy dinner this is. Fuuuuuun!
I’d like to nominate this dish as one of my fav things to cook when I’m short on time and I want something easy that requires literally no brain power. “No brain power recipes” could be a whole cookbook idea. Seriously. Someone get on that!!
This recipe is way loose, and basically–minus the produce–a pantry dish. Pantry dishes are cool. Like, if you don’t have carrots, onions and garlic hanging out in your kitchen, it’s definitely not the end of the world. This thing will still work. Also–a plus–this dish is a like a unisex shirt–it can act as dinner or brunch. Niiiice!
P.S. This is the last of the videos for a while. Did you like them? I’ve been playing around with the idea of doing more videos for daaa blog and wanna know if you dig ’em! xx
(Take the jump for the recipe!)
Eggs in Spicy Tomato Sauce
2 tablespoons olive oil
¼ yellow onion, diced
½ carrot, diced
2 garlic clove, minced
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 (24-ounces, 680 g) can of crushed tomatoes (San Marzano)
¼ cup Parmesan, grated
3 large eggs yolks
1. Heat olive oil in cast iron skillet, over medium heat. When oil is hot add the carrot and yellow onion; cook for 5-7 minutes, until onions are translucent and carrots are softened. Add garlic atop mixture and cook until fragrant, about 1 minute.
2. Add can of crushed tomatoes to mixture and combine. Stir in the red pepper flakes and dried oregano. Bring the tomato sauce to a simmer over medium-low heat and cook for 15-20 minutes, uncovered. The sauce will reduce, the carrots soften even further and the delicious smell will engulf your home.
3. If you have an immersion blender, simply blend the mixture in the cast iron skillet, being careful for spillage. If you don’t (I don’t), carefully transfer tomato sauce, in batches, to blend. Hot liquids can create blender explosions, so be sure to allow steam to escape and not fill the blender too high.
4. Transfer blended tomato sauce back to pan. Mix in Parmesan and add salt to taste. Using the back of a wooden spoon, create 3 cavities in the tomato sauce. Carefully drop the egg yolks in that space and cover with a lid for 1-2 minutes, and until egg yolks barely set. Top with freshly ground pepper and basil. Serve with toast.