In a non-reactive saucepan, lightly saute the onions in olive oil. Add the tomatoes, red pepper flakes, and season with salt and pepper. Simmer for 20 minutes, stirring occasionally.
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 a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mark Gallagher, Becco's Restaurant
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