- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 18-ounce tube prepared polenta, cut into 12 rounds 3 cloves garlic, finely chopped
- Pinch of red pepper flakes
- 1 15-ounce can crushed tomatoes
- Kosher salt and freshly ground pepper
- 8 large eggs
- 1 cup grated fontina cheese (about 4 ounces)
- 1 tablespoon chopped fresh parsley
Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium-high heat. Pat the polenta slices dry with paper towels, add to the skillet and cook until golden, about 3 minutes per side. Transfer to a plate.
Reduce the heat under the skillet to low. Add the remaining 1 teaspoon olive oil, the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes and 1/2 cup water, bring to a simmer and cook 5 minutes; season with salt and pepper. Remove 1/4 cup of the sauce and set aside.
Arrange the polenta rounds in the skillet with the sauce, then crack the eggs on top. Season with salt and pepper and top with the reserved sauce and the cheese. Transfer to the oven and bake until the egg whites are set, 13 to 15 minutes. Top with the parsley.
Per serving: Calories 471;Fat 25 g (Saturated 9 g); Cholesterol 393 mg; Sodium 962 mg; Carbohydrate 33 g; Fiber 3 g; Protein 24 g
Photograph by Christopher Testani