|1 to 2 Tbsp Vera Jane's Extra-Virgin Olive Oil, plus extra to finish|
|1 to 2 cloves garlic, peeled|
|1/4 cup flat-leaf parsley leaves, plus extra for garnish|
|2 Tbsp pitted black olives|
|1 Tbsp capers, drained and rinsed|
|1 minced anchovy filet, or more to taste|
|1 tsp dried oregano or 2 tsp fresh, minced|
|1/4 tsp crushed red pepper flakes, or more to taste|
|(1) 14-oz can DLM Diced or Crushed Tomatoes|
|Salt to taste|
|1 to 4 large eggs|
|1/4 cup grated Parmigiano-Reggiano or pecorino cheese, plus extra to finish|
|DLM Artisan Bread of your choice for toast, per egg|
Place garlic, 1/4 cup parsley, olives, capers, anchovies, oregano, and pepper flakes on a cutting board and chop fine.
Heat a small to medium skillet over medium heat. Once hot, swirl in 1 to 2 tablespoons of olive oil and let it warm. Add garlic-parsley mixture to pan and cook, stirring 2 minutes. Add tomatoes and stir to combine. Lower heat to medium-low and simmer sauce for 5 minutes. Taste and add salt or more pepper flakes if needed.
Make a small indentation in the sauce for each egg and crack them in. Sprinkle the eggs and sauce with Parmigiano-Reggiano and cover pan partially with a lid. (This is when you should toast your bread; brush with olive oil and broil for a minute or two). Let the eggs cook for 5 minutes, after which the whites are usually set and the yolks still loose. This could take longer for 4 eggs. Cook another minute or two if needed, but keep a close watch so you don't accidentally over cook them.
Drizzle pan with a little extra olive oil, then finish with more pepper, cheese, and parsley. Eat with toasted bread.
Makes 4 servings