Two servings

Some people just like to have a bologna sandwich once in a while. Give them some potato chips and chip dip with it, and they feel at home. They don’t need a filet mignon or a shrimp cocktail. They don’t want cream sauce or anything elaborate. They just want the simple pleasures that they grew up eating for a quick fix. There is nothing wrong with a bologna sandwich and chips once in a while, but it is not something that I usually crave.

When I grew up, there were many lunches when six or eight of my family members would show up at my grandma’s house, and we would have our quick fix. Grandma would go around the table asking everyone how they wanted their eggs fried. My brother Vince would always want hot pepper and lots of garlic. My brother Andy wanted his eggs basted with the hot olive oil. My sister Roberta may have wanted a Popeye egg with a soft yolk, or she may have wanted some pastina instead of the eggs. My sister Rachel would want roasted peppers with her eggs, or if there was some cold stewed zucchini, tomatoes, and potatoes in the fridge, she would skip the eggs and have leftovers. My brother Mat wanted his eggs real brown and crunchy around the edge, and he may have had a piece of fontinella cheese and some pickled peppers on the side. No matter how the eggs were cooked, you could always count on eating them with a piece of homemade bread.

I had several favorites for my fix. But one of the best recipes is the one that I am sharing with you.

Ingredients
1/4 cup olive oil
1 or 2 large peeled, finely chopped garlic cloves
1 teaspoon hot pepper flakes
2 cups tomato sauce (I like to use a meat sauce)
4 large eggs
To taste, salt
To taste, freshly ground black pepper
To taste, grated Locatelli cheese — a must!

Procedure
In a 10-inch skillet over medium heat, cook the olive oil and garlic until the garlic just starts to turn brown.
Add the hot pepper to the oil and cook until the garlic is golden brown.
Add the sauce and turn the heat to low.
Break the eggs and put them right into the sauce.
Season the eggs with the salt and black pepper.
Put the lid on the skillet and let the eggs cook until the yolks are almost firm.
Put the eggs on a plate, or eat them out of the skillet if you want.
Add the Locatelli.
Get your piece of homemade bread.

Enjoy!