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2 tablespoons extra virgin olive oil 2 ounces guanciale, ¼-inch dice (or subsitute bacon!)1 small red onion, minced Pinch of crushed red pepper 1 clove garlic, minced 1/4 cup dry white wine 2 ½ cups canned Italian tomatoes, peeled, seeded and pureed (I use Mutti brand's canned Polpa) Kosher salt and freshly ground black pepper 4 large eggs 1/4 cup finely grated Parmigiano Reggiano4 basil leaves, optional for garnishToasted bread or focaccia
Preheat an oven to 400F.
Warm the olive oil in a medium frying pan over medium high heat and add the bacon, Cook, stirring occasionally, until very light golden, about 3 minutes. Add the onions and crushed red pepper and cook until the onions are soft, 7 minutes. Add the garlic and cook 1 minute. Add the white wine and reduce by half. Add the tomatoes and simmer until the sauce thickens slightly, 10 minutes.
Check the thickness by pulling a wooden spoon across the bottom of the pan and stays separated, it’s done. Season to taste with salt and pepper. Transfer sauce to an ovenproof baking dish.
Make 4 indentations in the sauce. Break the eggs, one by one into a small bowl, and with the spoon, add one egg into each indentation. Place on the top shelf of the oven and cook until the white of the eggs are firm but the yolks are still runny, about 7 to 10 minutes or until desired doneness.
Season the eggs with salt and pepper. Sprinkle the top with Parmigiano Reggiano and serve immediately with toasted bread or focaccia.
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