|5 min||15 min||1|
|3 1/2 cup||Tomato-Basil pasta sauce|
|4 medium egg||Egg|
|4 leaf||Basil, fresh (chiffon)|
|1 tsp||Hot pepper (chili) flakes (sprinkle to taste)|
|1 pinch||Sea salt (to taste)|
In an non-stick small saucepan, heat up the tomato sauce (preferably homemade).
Crack all four eggs onto surface of tomato sauce and cover with lid. Sprinkle with salt and chili flakes.
Cook on medium-low until whites have turned white and yolk is desired doneness.
Sprinkle with chiffon basil and serve.