Italian Egg Sandwich

Directions

1. 1
   Heat 2 teaspoons of oil in a heavy small skillet over medium heat.
2. 2
   Crack the egg into the skillet.
3. 3
   Sprinkle with salt and pepper.
4. 4
   Cover and cook until the white is firm and the yolk is almost set, about 4 minutes.
5. 5
   Season with salt.
6. 6
   Meanwhile, toast the bread until golden brown.
7. 7
   Rub the garlic over the toast.
8. 8
   Sprinkle with the Parmesan.
9. 9
   Spoon the drained marinara sauce over the Parmesan.
10. 10
    Top with the egg.
11. 11
    Place the open-faced sandwich on a plate and serve.
12. 12
    1/2 cup extra-virgin olive oil
13. 13
    1 small onion, chopped
14. 14
    2 cloves garlic, chopped
15. 15
    1 stalk celery, chopped
16. 16
    1 carrot, chopped
17. 17
    Sea salt and freshly ground black pepper
18. 18
    2 (32-ounce) cans crushed tomatoes
19. 19
    4 to 6 basil leaves
20. 20
    2 dried bay leaves
21. 21
    4 tablespoons unsalted butter, optional
22. 22
    In a large casserole pot, heat oil over medium high heat.
23. 23
    Add onion and garlic and saute until soft and translucent, about 2 minutes.
24. 24
    Add celery and carrots and season with salt and pepper.
25. 25
    Saute until all the vegetables are soft, about 5 minutes.
26. 26
    Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
27. 27
    Remove bay leaves and check for seasoning.
28. 28
    If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
29. 29
    Add half the tomato sauce into the bowl of a food processor.
30. 30
    Process until smooth.
31. 31
    Continue with remaining tomato sauce.
32. 32
    If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
33. 33
    This will freeze up to 6 months.
34. 34
    Yield: 6 cups
35. 35
    Prep Time: 15 minutes
36. 36
    Cook Time: 1 hour and 20 minutes
37. 37
    Ease of Preparation: Easy