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Ingredients
For 2 Person(s)
For the Eggs:
- 1 (12 oz) jar Saclà Arrabbiata Sauce
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 4 large eggs
- Salt, to taste
- Freshly cracked black pepper
- Fresh basil leaves, torn
- Grated Pecorino Romano, for serving (optional)
- Crusty Italian bread, toasted, for serving
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Directions
- Heat the olive oil in a medium skillet over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 30 seconds.
- Pour in the Saclà Arrabbiata Sauce and bring it to a gentle simmer. Let it cook for 5 to 7 minutes, allowing the sauce to thicken slightly.
- Using the back of a spoon, make four small wells in the sauce. Crack an egg into each well. Season the eggs lightly with salt and black pepper.
- Cover the skillet and cook over low heat until the egg whites are set but the yolks are still runny, about 5 to 7 minutes. Cook a little longer if you prefer firmer yolks.
- Finish with torn basil and, if desired, a generous shower of grated Pecorino Romano. Drizzle with a little extra virgin olive oil and serve immediately with toasted crusty bread for dipping.
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