Heavenly Eggs

I found this breakfast recipe online and tried it. It didn't make as much as I would've liked, but it was really good. It was great because I had some extra marinara sauce in the freezer that I needed to use. It's a good breakfast for dinner that isn't sweet. My husband isn't a fan of sweet dinners. Oh, and I've decided that Parmesan cheese makes everything better.


Heavenly Eggs

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 1 ounce pancetta, chopped (optional, I didn't use this; I couldn't find it.)
• 2 cups prepared marinara sauce
• 4 large eggs
• 6 large fresh basil leaves, torn into small pieces (I just sprinkled dried basil on.)
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon freshly ground pepper
• 4 slices whole-wheat country bread, toasted

Preparation

1. Heat oil in large skillet over medium heat. Add onion, garlic and pancetta (if using). Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.
2. Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper.
3. To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.