3 tablespoons extra virgin olive oil, plus extra to drizzle on at the end
2 cloves garlic, peeled
½ cup flat-leaf parsley leaves, plus extra for garnish
1 anchovy filet, minced(or a ½ teaspoon of anchovy paste)
4 teaspoons fresh oregano
a pinch of crushed red pepper flakes
1 (28-ounce)can crushed tomatoes
Salt and Freshly Ground Pepper
4 large eggs (shown with 3)
½ cup grated Parmesan cheese, plus extra to garnish(or you can use crumbled feta)
4 slices of toasted country bread of your choice
Instructions
On a cutting board, combine garlic, parsley, anchovies (if using paste you will add that later), oregano and pepper and chop them all up together until they’re finely chopped. Heat a medium skillet over medium heat. Once hot, swirl in the olive oil. When the oil shimmers, add garlic-parsley mixture to the pan and cook, stirring, about 2 minutes. If using anchovy paste, now is the time to add that and stir it into the mixture. Add tomatoes slowly and carefully (because they’ll most likely splatter a bit when you add them), and stir to combine.
Lower heat to medium-low and simmer sauce for 10 minutes. Taste and season with salt, pepper and extra red pepper flakes (if you like things a bit spicy!)
With the back of a wooden spoon, make a small indentation in the sauce for each egg and crack them directly into the pan. Sprinkle the eggs and sauce with Parmesan and cover pan partially with a lid.
Let the eggs cook for about 5-7 minutes. You want the whites to be firmly cooked, but the yolks to be runny, so keep an eye and add a couple of extra minutes if need be.
When the eggs are cooked, drizzle entire pan with a little extra olive oil, then finish with more pepper, cheese and parsley. Serve immediately with toasted bread.