- olive oil - 1 st. a spoon
- onions - 1/2 cup
- carrot - 1/4 cup
- garlic - 2 teeth
- red pepper flakes - 1/8 Teaspoons (or more)
- tomato puree - 900 Grams
- dried oregano - 1/4 teaspoons
- fresh basil leaves, plus basil for decoration - 1/4 cup
- goat cheese - 1/2 cup
- eggs of room temperature - 8 pieces
- Salt and pepper - To taste
- bread - 8 slices
1. To make the sauce, dice the onions and carrots, chop the garlic, cut the basil leaves. Heat the olive oil in a small saucepan over medium heat and fry the onions, carrots and garlic in it until soft for 5-7 minutes. 2. Add the red pepper flakes, tomato puree, oregano and basil, stir. 3. Bring to a boil, then reduce the heat to low and cook over low heat for 20 minutes, stirring occasionally to prevent burning. 4. Remove from heat and allow to cool slightly, then mix with a submerged blender or mix the sauce in a conventional blender. Sauce can be done in advance for a week and warm up before use. 5. Pour 1/4 cup warm sauce into each of the 8 baking dishes. Put 2 teaspoons of goat cheese on top. 6. Smash the egg into each form, sprinkle with salt and bake in a preheated oven for up to 220 degrees for 15-20 minutes until the proteins become firm and the yolks remain soft. 7. Sliced bread to fry until golden brown and cut into triangles. Decorate portions with fresh basil, if necessary, and serve immediately with toasts for immersion in yolk and sauce.
Servings: 8