Perfect for breadfast, brunch, dinner or a family gathering. Sauce may be made several days ahead and reheated just before serving.
1 tablespoons extra virgin Olive oil, plus extra for brushing on bread1 cup chopped Onion1/2 cup thinly sliced and chopped Fennel or anise (optional)1 1/2 teaspoons minced Garlic1 (28 ounce) can Tomato puree2 teaspoon dried Italian herb seasoning1 teaspoon Sugar, or to tasteSalt and freshly ground Pepper to taste6 (1 inch thick) slices rustic Italian bread1 1/4 cups shredded Italian blend Cheese6 fried Eggs, seasoned with salt and pepperShredded Parmesan cheese and snipped fresh basil
Heat oil in a medium saucepan over medium heat. Add onion, fennel and garlic; cook, stirring frequently, for 10 minutes to soften. Stir in tomato puree, herbs and sugar, Cook, uncovered, over medium-low heat for 45 minutes or until tomato sauce is very thick, stirring frequently to make sure sauce does not scorch on the bottom. Brush one side of each bread slice with olive oil and place on a foil-lined baking sheet. Top with 3 tablespoons shredded cheese and place in a hot oven or under the broiler for a few minutes or until cheese is melted and edges are lightly browned. Top each with a fried egg. a generous spoonful of tomato sauce, Parmesan cheese and fresh basil to taste. Makes 6 servings. Recipe may be doubled.
To save time, 2 cups prepared pasta sauce may be substituted for tomato sauce recipe above.Reduce the amount of added salt and select low-sodium tomato puree in this dish to lower the sodium.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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