It has been a while since I cooked something from one of my favorite cookbooks, Chefs & Company. This book has numerous recipes by acclaimed chefs all over the US, and there is something for everyone, for every occasion, to choose from. This particular one is by Chef Marc Murphy, He has been a judge on Food Network’s Chopped, he is a restauranteur and has been instrumental in government movements to end hunger. This dish is very easy to prepare, and it is 100% delicious, I had to stop myself from eating, I absolutely loved it.
What you’ll need:
- 1/4 cup Extra Virgin Olive oil
- 1 cup guanciale or pancetta, chopped
- 3 cloves garlic, chopped
- 2 medium red onions, quartered lengthwise, and sliced crosswise
- 3 cups beef stock
- 1 (28 oz) can chopped tomatoes
- 6 thyme sprigs, leaves only
- 1 tsp chili flakes
- 8 large eggs
- salt and pepper to taste
- 1/4 cup grated parmesan cheese
- 5 – 6 basil leaves, torn for garnish
In a large skillet with high sides, heat the olive oil over medium heat about 2 to 3 minutes. Add the pancetta and cook, stirring for 6 to 7 minutes. Add the garlic and onions, cook until translucent. Add the beef stock and and cook until it is reduced by half, 6 to 8 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits.
Add the tomatoes, thyme, and chili flakes. Simmer for 20 minutes, until it is slightly thick. Using the back of a wooden spoon, make 8 small wells in the thickened sauce, and crack an egg into each well. Cook on low for 7 minutes. When the eggs are cooked, season with salt and pepper. Garnish with torn basil leaves.