- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 1 garlic clove, lightly crushed and peeled
- 5-7 basil leaves, torn
- Generous pinch red pepper flakes
- 1 bell pepper, coarsely chopped
- Kosher salt
- 2 lbs. chopped fresh tomatoes or 1 (28 ounce) can chopped tomatoes
- 4 large croissants
- 4 eggs
- 4 tablespoons freshly grated Parmigiano-Reggiano or Pecorino Romano
In a large skillet or wide saucepan with a lid set over medium-low heat, stir together the olive oil, onion, garlic, basil, red pepper flakes, and red bell pepper. Cook, stirring often, until the onion and peppers are softened, about 10 minutes. If the bell pepper isn’t quite tender, cover the pan partially and cook for another 5 minutes, until the pepper is softened but still holds its shape. Season with a generous pinch of salt.
Stir in the tomatoes and bring to a simmer over medium heat. Lower the heat to medium-low, cover the skillet partially and simmer gently until the tomatoes have darkened in color and thickened, about 15 minutes. Uncover and cook another 5 minutes until the sauce is nicely thickened.
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat.
Cut the top off of each croissant with a knife. Place them on the baking sheet.
Spoon the hot tomato mixture into the prepared croissant boats, leaving ¾ inch of space at the top. Reserve the remaining tomato mixture. Crack an egg into each croissant "boat" and sprinkle a bit of grated cheese over the top of the egg in each croissant.
Bake the boats in the oven for 25 mins, or until golden brown and the egg mixture is set. Add a spoonful or two of the tomato mixture to the top of each boat. Serve immediately. Note: the tops of the croissants can be toasted and used to dip into the boats as you serve them.
- Yields: 4 servings
- Preparation Time: 1 hour