Some Italians, like my friend Rita, grew up eating this for Sunday lunch, it was cooked straight in the Sunday sauce pot to be eaten over a slice of Italian bread and then the sauce continued to cook for spaghetti later that same evening.
a shallow pot or deep pan with a lid or foil to cover
|This egg was cooked for 5 minutes.|
optional: Parmesan cheese and red pepper flakes
crusty bread, polenta, or spaghetti to serve with
Heat your sauce to a simmer, crack your eggs one at a time into a cup and slide onto sauce, sprinkle on the cheese and red pepper flakes if you like, cover and simmer for 3-5 minutes.
3 Minutes makes them just set white and very runny yolks, 5 minutes makes them where the yolks are firmer but still a bit runny when pieced.
This is served on top of crusty toasted bread, polenta, or even spaghetti! Italians are not afraid of mixing their foods together : )