Spicy Tomato Poached Eggs with Garlic Pecorino Toasts

1. Preheat Broiler

Start by preheating your broiler, positioning the rack about 6 inches (15 cm) from the broiler element. This step ensures that everything will cook evenly and quickly once it's time to broil.

2. Simmer Tomato Sauce

In a 10-inch (25-cm) broiler-safe frying pan, bring the bold and spicy tomato sauce to a simmer over medium-high heat. Stir frequently for about 10 minutes until the sauce has thickened and is very hot. This reduction is key as it intensifies the flavors and ensures the sauce isn't watery. You’ll know it's ready when it’s visibly thicker and bubbling.

3. Poach Eggs

Once the sauce is ready, reduce the heat to low. Crack each egg into a small bowl first, then make wells in the sauce and gently slip the eggs into these wells. Cover the pan and cook for 9 to 12 minutes, until the egg whites are just starting to set but the yolks remain soft.

4. Prepare Bread

While the eggs are cooking, prepare the bread. Brush both sides of the large slices of artisanal white bread with extra-virgin olive oil. Place them on a rimmed baking sheet and broil them for about 1 minute on each side, or until they are golden brown. Once toasted, take the halved garlic clove and rub the cut sides over one side of each toast to impart a subtle garlic flavor.

5. Broil Eggs with Cheese

Returning to the eggs, sprinkle the grated Pecorino Romano cheese over the sauce and eggs. Transfer the pan to the broiler and broil for 30 seconds to 1 minute, until the cheese is lightly browned and the eggs are set to your liking.

6. Serve

To serve, place a piece of garlic toast in the bottom of each bowl. Spoon an egg and a generous amount of the spicy tomato sauce over each slice of toast. Enjoy this dish immediately while it’s hot, savoring the blend of spicy, savory, and creamy flavors with every bite.