Egg in Pergatory
- 1 cup minced onions
- 3 tablespoons olive oil
- 2 1/2 pounds crushed tomatoes
- 1 teaspoon red pepper flakes
- Salt and pepper
- 8 eggs
- 8 fresh basil leaves
- 1/2 cup pecorino Romano
- Toast, for serving
Break the eggs into the sauce. Cover with a lid for about 1 minute. Eggs should be nicely done.
To serve, place eggs on a large plate, add a couple spoonfuls of sauce, sprinkle with fresh basil, pecorino, and serve with toast.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Mark Gallagher, Becco's Restaurant
Recipe courtesy of Damaris Phillips