- 2 tablespoons olive oil
- 1 tablespoon thinly sliced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 (15 ounce) can Contadina® Tomato Sauce
- 1 tablespoon chopped fresh basil
- 3/4 teaspoon fresh oregano leaves
- 8 eggs
- 2 tablespoons grated Parmesan cheese, or more to taste
- Fresh oregano (optional)
- Heat olive oil in a 9 or 10-inch skillet over medium heat. Add garlic and pepper flakes; cook stirring constantly until garlic is golden brown, 1 to 2 minutes.
- Stir in tomato sauce, basil and oregano. Bring to a simmer. Break eggs gently into sauce, spacing evenly around pan. Cover pan and simmer on low heat 10 minutes or until eggs are cooked as desired.
- Sprinkle eggs and sauce with Parmesan cheese and fresh oregano, if desired.