Eggs in Tomato Sauce (Uova in Brodetto)

4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
8 eggs
4 ounces scamorza or mozzarella, sliced
6 fresh basil leaves
Salt and freshly ground black pepper

Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste.

Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top. Simmer on low to medium heat, with lid on, for approximately 5 minutes. Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.

Makes 4 servings.

Notes:

This is such an easy dish to make and is so good. Eggs go surprisingly well with tomatoes!! Serve with some crusty bread for dipping.