Uova al Forno in Sugo Rustico

Preheat the oven to 375F with a rack in the center position.

Heat the olive oil in a large oven-safe skillet (cast iron is ideal) over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring frequently, for 1-2 minutes until the garlic is fragrant and just barely turning golden. Do not let it brown.

Add the crushed San Marzano tomatoes, oregano, sugar, salt, and several grinds of black pepper. Stir well and bring to a gentle simmer.

Cook the sauce uncovered for 10-12 minutes, stirring occasionally, until it thickens slightly and the raw tomato taste cooks out. The sauce should be saucy but not watery.

Taste and adjust seasoning. Remove from heat briefly.

Using the back of a spoon, create 8 evenly spaced wells in the sauce. Crack one egg into each well, being careful not to break the yolks.

Scatter the crumbled goat cheese between and around the eggs. Sprinkle half of the Pecorino over everything.

Transfer the skillet to the oven and bake for 10-14 minutes, checking at the 10-minute mark. The whites should be just set but the yolks should still be runny and jiggly when you gently shake the pan.

Remove from the oven and immediately scatter the torn basil, chopped parsley, remaining Pecorino, and a pinch of flaky sea salt over the top.

Bring the skillet directly to the table on a trivet. Serve with thick slices of crusty bread for scooping and mopping. Warn everyone that the handle is hot.