Ingredients

• 5 tablespoons extra-virgin olive oil
• 1 cup small-diced onion (about 1 medium onion)
• 1/4 cup capers, drained and rinsed
• 2 tablespoons minced fresh oregano
• 1 tablespoon finely minced garlic
• 1 green serrano chile, finely sliced
• Grated zest of 1 orange
• One 28-ounce can whole San Marzano tomatoes, drained and roughly chopped
• 6 ounces San Marzano tomato puree
• 6 large eggs
• 1 cup 3/4-inch baked croutons
• 1/2 cup grated Parmigiano-Reggiano

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. In a medium straight-sided saute pan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the capers, oregano, garlic, chile and orange zest. Cook for 3 more minutes. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, 10 to 15 minutes.
4. Spoon the tomato mixture into the bottom of a small baking dish. Form 6 small wells to hold the eggs. Crack an egg into each well. Place the croutons around the eggs and finish with the Parmigiano-Reggiano. Bake until the yolks are still soft but the whites are cooked, 8 to 10 minutes.