Ingredients
Scale
For the Eggs:
- 3 tablespoons olive oil
- 1 (14-oz) can San Marzano tomatoes, crushed
- 2 tablespoons sugar
- 1 garlic clove, grated or pressed
- Pinch of red pepper flakes
- ½ cup pitted kalamata olives, chopped
- ½ cup diced pepperoni
- Salt and pepper, to taste (go light on the salt because of the olives and pepperoni)
- 1 cup fresh mozzarella, torn or chopped into chunks
- Eggs (4-6, depending on how many people you are serving)
- ½ cup chopped fresh basil
For the Garlic Bread:
- Olive oil, for drizzling
- 4 thick slices of crusty bread (I like a whole grain variety for this recipe)
- 2 garlic cloves, halved
- Grated parmesan or romano cheese
Instructions
For the Eggs:
- Preheat the oven to 350°F.
- In a medium pot, heat the olive oil and garlic over medium heat for a minute or so. Add the red pepper flakes, tomatoes, and sugar and bring to a simmer. Stir in the olives and pepperoni and continue to simmer for another 10 minutes. Season, to taste, with salt and pepper.
- Carefully ladle the sauce into a baking dish (or individual ramekins). Make wells in the sauce and crack an egg into each one.
- Drop pieces of the mozzarella cheese over the top, nestling them into the sauce ever so slightly. Drizzle everything with a little bit of olive oil and place the baking dish in the preheated oven.
- Bake for 15-20 minutes or until the eggs are set and not jiggly. Remove from the oven and garnish with the basil. Serve warm with the bread alongside for dipping.
For the Garlic Bread:
- Place the bread on a baking sheet and drizzle with oil. Place in the oven during the last 10 minutes of cooking time for the eggs.
- Remove from the oven and while still hot, rub the bread with the halved garlic cloves.
- Grate the cheese over top the bread (and the eggs, if desired) and serve immediately.