This vibrant classic gets its name from the addition of red pepper flakes to the tomato sauce, giving it an irresistible color and subtle heat. Plenty of recipes for this dish call for store-bought marinara sauce, but it’s very easy to make your own quick version, seasoning it to taste. Serve these eggs for a simple brunch or supper, with lots of crusty bread alongside for mopping up the sauce and egg yolk.
- 3 tablespoons olive oil, plus more for drizzling
- 1 small bulb fennel, finely diced (about 1 cup)
- 1 small yellow onion, finely diced (about 1 cup)
- Diamond Crystal kosher salt
- 2 teaspoons Evermill Italian Blend
- ½ teaspoon Evermill red pepper flakes
- 3 cups tomato puree
- 6 large eggs
- Finely chopped parsley or basil
- Crusty bread, for serving
In a large high-sided frying pan with a lid, heat the olive oil over medium heat. When the oil is hot add the fennel, onion, and a generous pinch of salt. Cook, stirring, until the onion is translucent and the fennel is soft, about 10 minutes, reducing the heat if the vegetables start to brown before they soften. Stir in the Italian Blend and the red pepper flakes and cook, stirring, 1 minute more, then pour in the tomato puree and stir to combine. Bring to a low simmer and simmer, stirring occasionally, 10 minutes, until the mixture has thickened slightly. Taste the sauce and add more salt to taste.
Working with one egg at a time, crack the egg into a ramekin. With the back of a large spoon, made a small indentation in the tomato sauce and pour the egg into the indentation (if the sauce is still too loose to hold an indent, don’t worry; just do your best to evenly space out the eggs in the pan). Repeat until all the eggs have been added to the pan, then cover the pan with the lid and let the eggs cook, undisturbed for 5 minutes if you like a runny yolk, 6 minutes if you prefer your egg yolk more done.
Remove from the heat, uncover, and sprinkle with the parsley and a bit more salt. Serve immediately, directly from the skillet, spooning an egg (or two) and some of the sauce onto the plate, with crusty bread alongside.