This is something that I learned from an Italian chef a long time ago. He told me that his grandmother used to serve this as a quick, light lunch so that they can all get back to the farm to continue working. I am not sure why such a dramatic name for such a simple Southern Italian Dish. Basically it is just poached eggs in tomato sauce. For this dish I like using over-ripe tomatoes which are plenty during summer. With just a few ingredients you get a healthy robust flavor meal. Remember to get some fresh Italian bread before you make this as you’re going to need it to slop up all the sauce.
4 large ripe tomatoes (roughly chopped) or a can of 14 oz crushed tomatoes
2 cloves garlic - chopped
Some fresh basil – julienned
Salt and black pepper to taste
2. Once the sauce is ready, make little wells in the sauce and break in eggs one at a time. Turn down the heat, cover the skillet and let eggs cook until the yolks are to your desired runniness (is there such a word?).
3. Sprinkle in the basil and serve immediately with some crusty bread.