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Ingredients
  • Eight ¾-inch-thick slices rustic Italian bread
  • 7 tablespoons (105 ml) extra-virgin olive oil, divided, plus extra for drizzling
  • One 28-ounce ( 794 g) can whole peeled tomatoes
  • ½ small yellow onion ( 3 ounces), finely chopped
  • 4 garlic cloves ( 20 g), minced
  • 3 tablespoons ( 45 ml) tomato paste
  • 2 teaspoons minced fresh oregano or ¾ teaspoon dried oregano
  • ¾ teaspoon Diamond Crystal kosher salt; if using table salt use half as much by volume
  • 1 teaspoon red pepper flakes (see notes)
  • 1 cup fresh basil leaves plus 2 tablespoons torn
  • 8 large eggs
  • ¼ cup grated Parmigiano-Reggiano cheese
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