I woke up with a sudden craving for this breakfast dish from a scene in the film, Moonstruck. It involves two components: marinara sauce and an egg fried in a slice of bread. First, the marinara sauce: I had to improvise here with whatever we had in our pantry and balcony garden. Heat olive oil in a wok, then add chopped onion and minced garlic. When fragrant, add chopped fresh tomatoes (here, I added half of a tomato, thinly sliced, and a 14.5 oz can of Muir Glenn diced petite tomatoes), oregano (here, fresh marjoram), julienned Italian basil, and a dash each crushed red pepper, salt, and black pepper. Let cook, uncovered, at a slow boil until sauce reduces (about 15 mins). Separately, cut a hole in two slices of wheat bread (I used a small drinking glass). Save the slice and the circle. Heat a large cast-iron pan with a mixture of olive oil and unsalted butter, then gently place the two slices and two circles so that they have full contact with the hot pan. Carefully break an egg into each of the holes. Let cook until browned on one side, then gently flip over. If you like your egg yolks runny (as I do), remove your egg in a nest immediately and then garnish with a generous serving of marinara sauce. If you like the egg yolk more cooked, keep it in the pan, and shut off the heat (it will continue to cook) to avoid smoking up your kitchen. Serve immediately. The marinara sauce is loosely based on Sauces for Pasta by Kristie Trabant et al. The eggs in a nest is something I learned along the way. (Oct. 2013)
Cooking Adventures 