EGG TOMATO SAUCE PASTA RECIPES

Steps:

• Preheat the broiler. Brush the bread on both sides with olive oil, arrange on the baking sheet and broil for about 3 minutes, turning once, until golden and toasted. Place the toasts in 4 shallow bowls.
• Arrange 5 small bowls on a counter. Crack the eggs: Reserve 2 of the whites in one of the bowls and one yolk in each of the other 4 bowls. Refrigerate the remaining 2 egg whites for another use.
• In a medium nonstick skillet, heat the 1/4 cup of olive oil with the garlic and crushed red pepper. Cook over moderate heat until the garlic is golden, about 30 seconds. Add the tomatoes, season with salt and pepper and cook over high heat until the sauce is thickened, about 5 minutes.
• Beat the egg whites with a fork and gently fold them into the tomato sauce. Cook over moderately high heat just until the whites are set, about 1 minute. Using the back of a spoon, make 4 indentations in the sauce. Slide a yolk into each indentation and cover the skillet. Cook over very low heat just until the yolks are warmed but not set, about 1 1/2 minutes. Spoon the sauce and yolks over the toasts, garnish with the oregano and serve right away.

Steps:

• Hard-boil eggs, drain and rinse well, let cool. Peel the onions and garlic, coarsely chop the onion, finely chop the garlic and fry both in 1 tablespoon of olive oil. Rinse, pat dry and halve the tomatoes. Rinse the basil and finely chop half of it.
• Combine the tomatoes and the onions and fry for 5 minutes. Mix with salt, pepper and chopped basil. Cook the noodles according to the package instructions. Drain. Peel eggs, cut in half horizontally and remove the yolk with a spoon. Mix egg yolks with breadcrumbs, remaining olive oil, salt and pepper until crumbly.
• Mix the pasta with the tomato and serve on plates. Put some egg yolk mixture back into the hard egg whites. Sprinkle yolk mixture over the noodles, put egg in the center and garnish with remaining basil.