Marco Canora’s Eggs in Tomato Sauce

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 4.

  • Four 1″ slices of country bread
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 4 large eggs
  • 1 small garlic clove, thinly sliced
  • pinch of crushed red pepper
  • One 14 ounce can whole tomatoes with their juices, crushed
  • 2 teaspoons chopped oregano

DIRECTIONS:

  • Preheat the broiler
  • Brush the bread on both sides with olive oil.
  • Arrange them on the baking sheet and broil for about three minutes, turning once until golden and toasted. Place the toasts in four shallow bowls.
  • Arrange five small bowls on a counter.
  • Crack the eggs: reserve two of the whites in one of the bowls and one yolk in each of the other four bowls.
  • Refrigerate the remaining two egg whites for another use.
  • In a medium nonstick skillet, heat the 1/4 cup of olive oil with the garlic and crushed red pepper.
  • Cook over moderate heat until the garlic is golden, about 30 seconds.
  • Add the tomatoes, season with salt and pepper and cook over high heat until the sauce is thickened, about 5 minutes.
  • Beat the egg whites with a fork and gently fold them into the tomato sauce. Cook over moderately high heat just until the whites are set, about 1 minute.
  • Using the back of a spoon, make 4 indentations in the sauce. Slide a yolk into each indentation and cover the skillet.
  • Cook over very low heat just until the yolks are warmed but not set, about 1 1/2 minutes.
  • Spoon the sauce and yolks over the toasts, garnish with the oregano and serve right away.
Melanie Dunea