Pompeian Organic Smooth Extra Virgin Olive Oil

2 cloves garlic, thinly sliced

¼ tsp red pepper flakes

1 can diced or crushed tomatoes (28 ounces)

Kosher salt, to taste

Freshly ground black pepper, to taste

2-4 Large eggs (1-2 per person)

Fresh herbs, such as chives or cilantro, for serving

Parmigiano Reggiano, grated


  1. Heat 2 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil in a large skillet over medium-high heat. When hot, add 2 cloves thinly sliced garlic and ½ tsp crushed red pepper flakes. Cook until fragrant and lightly browned, about 1 minute.
  2. Pour in 1 (28 ounces) can of tomatoes, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Stir well, then simmer for 15-20 minutes, or until sauce has reduced and thickened.
  3. Create small divots in the tomato sauce, then crack an egg into each. Use 1-2 eggs per person.
  4. Cover the pan, then cook over medium heat until the egg whites are set, about 3-4 minutes. Serve immediately with grated Parmesan and fresh herbs.