¼ cup warm Simple Tomato Sauce, recipe follows, or store-bought chunky marinara sauce, drained of excess liquid
Instructions
Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes (or serve "over-easy" by flipping ¾ way into cooking, TAC note). Season with salt.
Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
Simple Tomato Sauce:
/2 cup extra-virgin olive oil
small onion, chopped
cloves garlic, chopped
stalk celery, chopped
carrot, chopped
Sea salt and freshly ground black pepper
(32-ounce) cans crushed tomatoes
to 6 basil leaves
dried bay leaves
tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups
Recipe by The Amiable Cooks at https://theamiablecooks.com/italian-egg-sandwiches-with-simple-marinara/