- 2 tbsp. olive oil
- ½ onion diced
- 2 cloves garlic crushed
- 1 28 oz. can petite diced tomatoes
- 1 28 oz. can crushed tomatoes
- 1 tbsp. crushed red pepper
- 6 eggs
- Fresh parmesan cheeses
Using a non-stick CanCooker JR or CanCooker Companion place on a burner using Medium low heat. Add olive oil, onion and garlic & cook until it is translucent stirring constantly. Then add both cans of tomatoes, crushed red pepper and cook until bubbling, stirring frequently.
Once everything is bubbling, use a spoon to push an indent in the tomatoes and crack the egg into the indention. Cook your eggs for about 4-8 minutes depending on your temperature.
To plate, place a scoop or 2 of the tomatoes in a bowl and then place eggs on top without breaking egg yolks. Garnish with parmesan cheese.