The tomato sauce I make is a cross between an arrabbiata, known for its chile flakes, and puttanesca, with its briny caper and anchovy flavors. If you don’t like capers, feel free to omit them. Because the capers and their juice already have a lot of salt, be careful to only add a very small pinch to the onions and the sauce, or you may end up with an over-salted dish. Chances are you’ll think the eggs aren’t done when you take them out of the oven, but they should have just turned white and still be rather jiggly when you shake the pan. The eggs will continue to cook when you take them out of the oven, so overcook them even slightly, and the yolks will harden (which makes the dish a lot less fun). Lastly, I like to fry my bread in a pan with a little olive oil on the stovetop, but you can toast thick slices in the oven for the last couple of minutes while the eggs are baking. Or hey, use a regular toaster or toaster oven—whatever floats your boat.
Category: not set
Cuisine: not set
2 tablespoons olive oil plus more for serving
1 pinch chile flakes
1 small onion diced
Kosher salt to taste
3 garlic cloves roughly chopped
1 28-ounce can crushed tomatoes
1 tablespoon capers plus 1 tablespoon of juice from the jar
Freshly cracked black pepper to taste
4 eggs
1/2 cup roughly chopped parsley for garnish
Parmesan cheese for garnish
Thick-cut toasted bread for serving
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