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4 tbs extra virgin olive oil
1 medium onion, coarsely chopped
6 cloves garlic, thinly sliced
4 jalapeno peppers, seeded and cut into 1/4 inch dice
1 tsp hot chili flakes
3 cups basic tomato sauce
8 large eggs
1/4 cup grated Parmigiano-Reggiano cheese
Heat a skillet, add the olive oil and heat. Add the chopped onion, garlic, jalapeno and chili; cook until the vegetables are softened. Add the tomato sauce and bring to a boil. Then lower the heat to a simmer and carefully crack the eggs one by one into the sauce. Cook until eggs are set as desired. Then remove from heat and sprinkle on the cheese. Allow to cool 3 to 4 minutes before serving. Serves 6
