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Ingredients
4 servings
2 tablespoonsolive oil
1shallot
1garlic clove
1jalapeno
kosher salt
freshly ground black pepper
1 x 28 ouncesan marzano tomatoes with juices
diced
4 cupfresh flat-leaf parsley leaves
8eggs
Instructions
Step 1
Put a large Dutch oven over medium heat.
Step 2
Add the olive oil, shallot, garlic, jalapeño, and a pinch of salt and cook for 1 minute.
Step 3
Add the tomatoes with juices and allow the sauce to come up to a simmer.
Step 4
Season with salt and pepper and then stir in the parsley.
Step 5
Carefully crack the eggs into the sauce so as not to pop the yolks, leaving a little space between each egg.
Step 6
Reduce the heat to medium-low, cover, and cook until the whites are set and the yolks are still runny, about 2 minutes.
Step 7
Scoop out the eggs and transfer to plates.
Step 8
Top with sauce and serve.
Notes
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Spicy
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