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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, heat 1 tablespoon oil over medium heat. Add garlic and cook for 1 minute. Stir in tomatoes, salt, crushed red pepper and black pepper. Bring to a boil; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until the juices begin to thicken, stirring and crushing tomatoes occasionally with the back of a spoon.
Crack 1 egg into a small bowl or cup. Slip the egg into the tomato mixture. Repeat with remaining eggs, allowing each egg an equal amount of space in the tomato mixture. Reduce heat to medium-low. Simmer, covered, for 5 minutes or until egg whites are set and yolks are thickened.
Drizzle eggs with the remaining 1 tablespoon oil before serving. Sprinkle with fresh basil (or oregano) and serve with focaccia.