- 1 tsp olive oil
- 1 small white onion, diced
- 2 garlic cloves, minced
- 28 oz. can diced tomatoes
- 1 large pinch crushed red pepper flakes
- 1 tsp dried basil
- 1 pinch ground nutmeg
- 1 Tbsp balsamic vinegar
- salt & pepper
- 4–6 eggs
- In a heavy skillet, preferably one with a lid, head the olive oil over medium heat. Add the onion and garlic and saute for just a few minutes.
- Use a blender (immersion or normal) to smooth the tomatoes to your desired consistency — I like mine with a few chunks left. Pour into the pan with the onion and garlic.
- Add all of the herbs and balsamic vinegar. Cook, stirring occasionally, for at least 5 minutes — longer if you want more intense flavors. Season with salt and pepper to taste.
- Using an egg shell, make 4-6 divots (depends on your pan size and how many people you’re feeding!) that are not touching. Crack one egg into each divot. Cover your pan, and let the eggs cook for 6-10 minutes to your desired doneness.
- Remove from heat, and serve over toast, greens, or pasta.