This meal in a skillet takes moments to prepare and about 20 minutes cooking time. It's perfect for a light dinner or lunch, and terrific for brunch. Serve it with potatoes, roasted with peppers in garlic and olive oil and melon wrapped in Italian ham for an authentic Italian meal.
1 tablespoon olive oil
3/4 cup sweet onion, chopped
2 cloves garlic, chopped
1/2 teaspoon salt
1-28 oz. can crushed tomatoes
1/2 cup grated Mozzarella cheese
1/2 cup grated Romano cheese
fresh basil leaves & freshly cracked black pepper
Chiabatta bread or rustic Italian bread slices, toasted
Heat olive oil in a large skillet. Add onion and garlic. Sprinkle on salt. Saute until onions are translucent. Pour can of crush tomatoes into skillet. Cook about 5 min. on med-high heat to reduce the liquid in the tomatoes. Crack each egg in a custard cup and lower it into the tomato mixture, spacing them around the outside of the skillet. After cooking five minutes on medium heat, evenly sprinkle on the two cheeses. Continue cooking until egg whites are opaque and yolks are nearly cooked through. Covering the skillet with a lid will speed this up. Sprinkle on basil leaves and cracked pepper. Serve each egg and surrounding Italian-type bread. Serves 3-6.