Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
2 anchovy fillets, finely chopped, or 1/2 teaspoon anchovypaste (optional)
1 can (28 ounces) whole peeled tomatoes, with juice
8 large eggs
Chopped fresh parsley, for garnish
Preparation
In a large skillet, heat the oil over medium-high heat. Add onion, garlic, crushed red pepper, and anchovies, if desired; cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
Crush tomatoes with your hands, and add to skillet along with their juice. Simmer over medium heat, stirring occasionally, until slightly reduced, 8 to 10 minutes.
Reduce heat to a very gentle simmer. One by one, break eggs into a small cup, then gently slide onto sauce in skillet; cover, and cook until whites are just set, about 5 minutes. Remove from heat; let sit, covered, 5 minutes more. Serve hot, garnished with chopped parsley.
