Eggs Poached in Spicy Marinara (Eggs in Purgatory) with Garlic Toast

Directions

1. Roughly dice the bell peppers after washing and drying, and prepare a small bowl for half of the minced garlic set aside for the toast.
2. Heat a nonstick skillet over medium and drizzle in oil to coat the bottom. Add the peppers, the remaining garlic, and a pinch of crushed red pepper; cook until the peppers begin to soften, about 3 minutes.
3. Turn the heat to medium-high and pour in the marinara. Stir well and let it come to a simmer.
4. While the sauce simmers, rinse basil leaves, pat dry, strip from stems, and roughly chop.
5. When the sauce is simmering, add the basil and give it a quick stir. Create a small well for each egg in the sauce and crack one egg into each space. Cover and cook until the whites are set and the yolks remain soft, about 5 minutes.
6. Meanwhile, whisk the remaining garlic with oil and a pinch of Italian seasoning and salt to make a garlic oil.
7. Split the rolls and lay them on a baking sheet. Brush with the garlic oil and place under a broiler just until toasted, 1–2 minutes.
8. Remove the eggs and sauce from heat, divide onto plates, and sprinkle with Parmesan. Serve with the garlic toast on the side.