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Ingredients

Prep Notes (one per line) Instructions

Heat 1 tbl of olive oil in a medium 10-inch saute pan. Add the onions and cook over medium to medium-low heat for 5 to 7 minutes, stirring occassionaly, until tender and starting to brown. Add the garlic and cook for one minute. Add the Arrabbiata sauce, red pepper flakes and rosemary, bring to a simmer and cook over medium-low heat for 5 minutes, while gazing at the pan with pure, unreasonable devotion. Remove and discard the sprig of rosemary.

Carefully crack one of the eggs into a small 4-inch bowl and gently slide it into one corner of the pan (don't break the yolk), using the edge of the bowl to make a slight identation in the sauce as you pour the egg in. Repeat with the remaining 3 eggs, placing them on opposite sides of the pan. Cover the pan tightly and cook over medium-low heat for 4 to 6 minutes, until the egg whites are set but the yolks are still runny. Sprinkle with Pecorino, parsley, salt and pepper, cover the pan again and cook for one more minute.

To serve, use a large spoon to scoop up two eggs per person along with some of the sauce and carefully transfer to shallow bowls. Spoon the remaining sauce around the eggs and serve hot with the toasted bread.