If you’ve got eggs in the fridge and a jar of Rao’s in the pantry, you have what you need to make this Southern Italian staple. Fragrant tomato sauce gently poaches the eggs; every bite is bright and divinely flavorful. And it’s easy and versatile—scale the recipe up or down as needed to feed everyone.
With the back of a spoon create 3 divots in the sauce.
One at a time, crack an egg into a ramekin and drop into the sauce divots. Repeat with remaining eggs.
Cook until whites have turned opaque, but yolks are still runny, about 8-10 minutes.
Remove the pan from the heat, cover, and let stand for 5 minutes before serving.
Top eggs with parmesan cheese, scallions and freshly ground pepper.