- olive oil - 1 st. a spoon
- garlic - 2 teeth
- red pepper flakes - 1 pinch
- red or white wine - 2 Art. spoons (optional)
- a bank of tomatoes - 1 piece (840 g)
- sugar - 1 pinch
- salt - 1/2 teaspoonfuls
- black ground pepper - To taste
- big eggs - 4 pieces
- bread - 4 Slices
- Parmesan cheese - To taste
1. Take the tomatoes from the jar and dry, then grind them or rub them. In a medium frying pan heat olive oil. Add garlic and red pepper flakes. Fry over medium heat until garlic does not hiss. Add the wine (if desired) and simmer until the mixture turns into a syrup, about 2 minutes. Add crushed or grated tomatoes, sugar, salt and pepper. Reduce the heat to medium-slow and simmer until the sauce thickens, from 12 to 15 minutes. 2. Carefully break the eggs into separate small cups, trying not to damage the yolk. Make grooves in the sauce and gently move the eggs from the cups into the grooves. Season eggs with salt and pepper. Cover the frying pan with a lid and simmer on medium-low heat for 5-7 minutes, or until the proteins harden. 3. While the eggs are cooking, fry the slices of bread in a separate pan, grill or in the oven. 4. Spoon a piece of tomato sauce and egg on each slice of bread. Grate platter with grated Parmesan cheese and serve immediately.
Servings: 3-4