• 1 tablespoon garlic, minced
• 28-ounce can crushed tomatoes
• 5 ounces pancetta, diced (optional, see notes)
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt
• 1 cup baby spinach
• 5 basil leaves
• 6 Nellie's Free Range Eggs (see notes)
• 2 tablespoons Parmesan cheese, grated
• Freshly ground black pepper to taste
• Fresh parsley or basil, minced, for garnish
• Crusty bread for serving

• If using pancetta for a non-vegetarian version of this dish, preheat a 10- or 12-inch skillet over medium heat and sear the pancetta for 2-3 minutes, stirring regularly.
• Add minced garlic to skillet (along with 3 tablespoons olive oil if omitting the pancetta) and cook for an additional minute before adding crushed tomatoes, Italian seasoning, and salt. Let mixture simmer uncovered for 7-8 minutes.
• Stir in fresh spinach and whole basil leaves. Crack eggs into a small bowl or ramekin.
• To add the eggs to sauce, use a mixing spoon to pull back some of the sauce to create a well, and slowly pour the egg in. Repeat until all the eggs have been added.
• Cover pan, reduce heat to low, and allow the eggs to cook for 4-6 minutes, or until the whites are cooked but the yolks are runny.
• Remove pan from heat and top with additional salt, black pepper, fresh herbs, and Parmesan cheese as desired. Serve with crusty bread or over grits.

Notes

This recipe will work in a 10- or 12-inch pan. Just make sure it has a lid and is at least 2-3 inches deep!

You can add additional eggs if you have room. A 10-inch skillet will only allow for 5 or 6, whereas a 12-inch skillet will fit 7 or 8.

If you want to keep this dish vegetarian, you can omit the pancetta, but make sure you add 3 tablespoons of olive oil to the pan with the minced garlic.

If desired, you can also add 1/4 cup of finely chopped onions to the recipe; just add them with the pancetta.

Fresh cherry or grape tomatoes can also be added: mix in 1 cup when you add the crushed tomatoes to make the dish even heartier.