1(14 ounce) canquartered artichoke hearts in water, drained
2ouncesprosciuttothinly sliced and cut into slivers
1(14 ounce) canfire roasted tomatoes, un-drained
1cuphomemade or jarred marinara sauce
¼cupminced fresh basilplus sprigs for garnish
1teaspooncrushed red pepper flakes
black pepperFreshly ground
4tablespoonsgrated Parmesan cheese
Heat oil in a large oven-proof skillet over medium-high heat. Add the chopped onion and cook for 5 minutes or until softened.
Next, add the garlic and cook for 30 seconds. Add the drained artichoke hearts and cook for 2-3 minutes.
Add the prosciutto, canned tomatoes (with their juice), the marinara sauce, ¼ cup fresh basil, and crushed red pepper and cook for 5 minutes or until everything is heated through. Taste and add salt and pepper if desired. Do not over-salt at this point as you will be adding Parmesan cheese, which is a little salty.
Break the eggs into the sauce, sprinkle with a pinch of salt and pepper and cook for 10 minutes or until the whites are set and the yolks are still runny.
Sprinkle with Parmesan cheese and garnish with a sprig of fresh basil.