I have to give my wife credit on this one. She pulled all these ingredients together and made one hell of a dish. It was delicious and had me dabbing the sweat from my forehead because this little skillet dish packs a wonderful burn. I hope you enjoy this one as much as I did.
Basic Tomato Sauce
2 Cups canned crushed tomatoes
2 Fresh tomatoes coarsely chopped
1 Medium onion minced
2 Cloves garlic grated
2 Tsp. dry parsley and
2 Tsp. dry basil
In a pot combine the canned diced tomatoes, fresh tomatoes, minced onion, garlic, parsley, and basil. Cook on low until the flavors meld. Salt and pepper to taste. Once the sauce is done, set it aside.
Spicy Eggs and Sauce
½ lb Bacon
2 Tbs. reserved bacon fat
1 Medium onion coarsely chopped
3 Cloves garlic thinly sliced
2 Jumbo jalapeño peppers seeded and cut into 1/4 inch dice
1 Tsp. hot chili flakes
4 large eggs
1/4 Cup shredded mozzarella
Salt and pepper
2 – 3 cups Basic Tomato Sauce
Place bacon in a cast iron pan (optional) over medium high heat. Cook until bacon is crisp and bacon fat has rendered.
Remove bacon from the pan and keep warm in oven. Remove all but 2 to 3 tablespoons of the bacon fat.
Place the roughly chopped onion, diced jumbo jalapenos, sliced garlic and pepper flakes into the pan over medium heat. Cook until the onion and jalapeno have softened.
Once the onion and jalapeno have softened, pour the tomato sauce into the pan and bring to a boil. Once the sauce begins to boil reduce the heat until the sauce is at a simmer.
Crack the eggs into the sauce and cook until the eggs have reached your desired consistency.
Remove from the heat and top with fresh basil and cheese.
Serve with a good dipping bread of your choice.