SERVES 1 TO 3
This is just a little somethin’ that we cook up at Chubby Mary’s. When you’re simmering eggs in tomato gravy with garlic and oil and topping ’em with Parmigiano-Reggiano and pecorino, you’re gonna end up with a totally different texture than a regular poached egg would have. You’d think you were eating the best raviolis you eva ate! You can serve ’em up right in the frying pan or slice up some Italian bread and turn the whole thing into a hero. Either way, these guys are perfect for brunch. Just don’t wear white when you’re makin’ ’em.
3 tablespoons olive oil, plus more for serving
4 garlic cloves, chopped
½ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon red pepper flakes
1 tablespoon chopped fresh flat-leaf parsley
Splash of white wine
1 (15-ounce) can Redpack crushed tomatoes
4 fresh basil leaves
6 large eggs
4 tablespoons shredded Parmigiano-Reggiano
2 tablespoons grated pecorino
Preheat the oven to 400°F.
In a medium frying pan, heat the olive oil over medium heat. Add the garlic and sauté until just golden brown. Add the salt, black pepper, red pepper flakes, parsley, and wine and let cook for about 30 seconds. Throw in the tomatoes, bring to a rapid boil, then reduce the heat to maintain a simmer. Tear up the basil, add it to the sauce, and cook gently for 7 to 10 minutes. Remove from the heat and let stand for 10 minutes. Crack the eggs directly into the sauce—taking care not to break any of the yolks—and cover with sauce so the eggs are completely submerged. Top with 2 tablespoons of the Parmigiano-Reggiano and 1 tablespoon of the pecorino.
Put the entire thing in the oven and bake for 10 to 15 minutes, or until the eggs are thoroughly cooked and no longer runny. Finish it off with the rest of the cheeses and a drizzle of olive oil and serve it directly from the frying pan.