I love this dish for many reasons: First- it so easy to make and contains ingredients I always have on hand. I always have pasta sauce and I always have eggs. Truly that is all you really need to make this dish, however, there are lots of ways to doctor up the recipe and that is the second reason I love this dish. One can add cheese such as fresh mozzarella, feda, blue cheese, gruyere etc… Ive added peas, chickpeas, spinach and so on and so on. Third reason I love this recipe is it can be made for breakfast, lunch or dinner. Also fourth reason I love this recipe is it can be served alone, with toasted baguetes, served over pasta, rice or polenta.
Here is a basic recipe without any fancy ingredients except I happen to have basil I want to use up, so I will be including that in recipe, although its totally optional.
1 1/2 da Giulia Arrabbiata
1/3 chopped fresh basil
Heat sauce in a medium pan until sauce begins to bubble
crack eggs in the pan trying to easily space them
eggs should cook thoroughly in 10 minutes
top with fresh basil