Categories: Breakfast

Ingredients

• 4 cups Perfect Tomato Sauce (see recipe)
• 1 tsp red pepper flakes, or more to taste
• 6 eggs
• Kosher salt
• 8 thin slices prosciutto
• 2 tbsp. olive oil
• 1 tbsp. chopped fresh oregano
• Buttered toast, for dipping

Directions

1. In a heavy 12-inch skillet, combine the tomato sauce and red pepper flakes and cook over medium-high heat until the sauce is bubbling. Form 6 wells in the sauce and crack an egg into each well. Reduce the heat to medium, season the eggs with salt and cook until the whites are set but the yolks are runny, 8 to 9 minutes. Midway through the cooking, tear the prosciutto and form it into little bundles, then tuck them into the sauce all around the pan. Drizzle everything with the olive oil, garnish with the oregano and serve with toast.

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