INGREDIENTS:
- 1 1/2 tsp olive oil
- 4 cloves garlic, chopped
- 1/4 tsp kosher salt
- 1/4 tsp crushed red pepper
- fresh black pepper, to taste
- 1 tbsp chopped fresh parsley
- 1/4 cup reduced sodium chicken or vegetable broth
- 2 cups crushed tomatoes, I used Tutorrosso
- 4 basil leaves, torn
- 6 large eggs
- 4 tbsp shredded Parmigiano Reggiano
- 2 tbsp grated Pecorino Romano
Please see the 2nd Page for Directions
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