This is my go-to dish for the summer. I have it at least once a week because it is insanely simple to prepare and just oh-so delicious! This recipe is also really easy to adjust portion size. You make it for one person, and just as easily you can make it for four. There's no tricky kitchen math to adjust the amounts of ingredients for each portion, because everything is really based on your own taste and you can play around with the ingredients as much as you like without ever failing in the final product. I have not listed measurements or amounts in the ingredients list because everything depends on your own taste, but generally its about 3/4 of a cup of tomato sauce per egg, but you may add more depending on how much you would like to have left over for dipping.
Tip: Can't go a meal without meat? Add some sliced prosciutto on top of the dish before serving.
1 tbsp olive oil
red pepper flakes
roasted red peppers, sliced
fresh basil, chopped
salt and pepper
1. Heat olive oil in a skillet set to medium-high heat. Add in desired amount of red pepper flakes and sliced roasted red peppers. Add tomato sauce and stir until bubbling.
2. Crack eggs into bubbling tomato sauce and season with salt, pepper, and more red pepper flakes. Place mozzarella slices around eggs in tomato sauce. Sprinkle with chopped basil in and around eggs.
3. Cover with a large lid and wait about 5 minutes for eggs to cook through. Serve immediately with bread for dipping in sauce.