This is the super easy tomato sauce I mentioned earlier. It requires tomato puree which is absolutely impossible to find anywhere! when I do find it, it comes in the giant cans so be prepared with another recipe that calls for tomato puree or to make this recipe more than once which is what I always do. It's really that good!
The egg white is fully cooked but the yolk is still runny and makes a nice little sauce for the rest of the sandwich. Well I can't take all of the credit for this one, I got the recipe from smitten kitchen but you can just look at my recipe right here!
What you'll need:
1 Tbsp olive oil
2 cloves of garlic minced
1/2 teaspoon crushed red pepper flakes
14 oz tomato puree
pinch of sugar
salt and pepper
4 slices of rustic bread toasted
1. Heat up the olive oil in a large saucepan on medium heat. Add the garlic and red pepper flakes and cook until lightly browned. Then very carefully add the tomato puree, it will splash everywhere and boil so watch out and immediately reduce the sauce to a simmer. Add your salt, sugar and pepper and then let the sauce simmer on low heat for twenty minutes.
2. Very carefully crack the eggs into the pot and try to keep them as separate as possible.Basically place one in each corner of the pan. Place the lid on the pot and let the eggs cook undisturbed for 5 minutes. When the 5 minutes are up and the eggs are cooked, use a spatula or something to lift them out one at a time and place them onto the bread. If you want, top with cheese or cooked spinach.
that's literally it. 2 steps. amazing.