½ small onion, finely diced
1 two-inch sprig of rosemary
2 garlic cloves, minced
1 pinch red pepper flakes
1 quart whole peeled tomatoes
12 black olives, pitted and cut into halves
12 large eggs
6 quarter-inch slices pancetta
6 small gratin dishes
What to do:
1. Turn oven to 375°.
2. Over medium heat, sauté onion, rosemary, garlic, and pepper until onion is translucent and garlic is cooked through, but not brown.
3. Crush tomatoes by hand to leave chunky. Add tomatoes to herbs and cook until sauce has reduced to medium thickness. Sauce should not be pasty, dry or watery.
4. Place ¼ cup of tomatoes in bottom of each gratin dish and sprinkle 4 black olive halves over each. Crack 2 eggs per dish on top of tomatoes. Bake covered 6 min. or until egg whites are barely cooked through.
5. Sear pancetta in pan.
6. Remove gratin dishes from oven, top with warm pancetta and serve.
