2 large eggs, preferably free-range
Salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese
Preheat oven to 375 degrees F.
Spoon a little sauce into two small ovenproof dishes or skillets.
Break eggs into two small bowls.
Make a slight clearing in the center of the sauce by scraping with a spoon.
Carefully slide the eggs into the sauce and spoon more sauce around the eggs, but not on top.
Season to taste with salt and pepper and grated Parmigiano cheese.
Place dishes or skillets on a baking sheet.
Bake for 8 to 10 minutes, until eggs are set and yolks are still soft.
Serve with crusty grilled Italian bread and additional grated Parmigiano cheese.
Note: You can make the recipe using two eggs for each serving—just use larger baking dishes.