Ingredients
1½tspolive oil
4clovesgarlic,chopped
¼tspkosher salt
¼tspred pepper,crushed
fresh black pepper,to taste
1tbspfresh parsley,chopped
¼cupreduced-sodium chicken broth,or vegetable broth
2cupstomatoes,crushed, such as Tutorrosso
4basil leaves
6large eggs
4tbspparmigiano reggiano,(parmesan cheese) shredded
2tbsppecorino romano,grated
crusty bread,for serving, optional
Preparation
In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic for about 1 minute until golden.
Add the salt, black pepper, red pepper flakes, and parsley, and stir.
Add the tomatoes, chicken broth and bring to a boil.
Reduce heat, add the basil and simmer for 5 minutes.
Gently drop in the eggs, keeping the yolks intact, then top with 2 tablespoons of the Parmigiano Reggiano, and 1 tablespoon of the Pecorino Romano.
Cover and simmer on medium-low for 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny.
Finish with the remainder of the cheese and drizzle with olive oil.
Serve with crusty bread, if desired.
