Polenta with Fontina Cheese and Scrambled Eggs

Ingredients:

• 2 tbsp + 1 tsp extra-virgin olive oil
• 1 tube (500 g) prepared polenta, cut into 12 circles
• 3 cloves garlic, crushed
• A pinch of red pepper flakes
• 1 can (425 g) canned pureed tomatoes
• 8 large eggs
• 1 cup grated fontina cheese (about 110 g)
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 200°C.
2. In a large oven-safe nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Pat the polenta dry with paper towels, add to the skillet, and cook until golden brown, about 3 minutes per side. Transfer to a plate.
3. Reduce the heat under the skillet to low. Add the remaining 1 tablespoon of olive oil, garlic, and red pepper flakes and cook until the garlic is golden, about 1 minute.
4. Add tomatoes and 0.5 cups water, bring to a boil and cook for 5 minutes; season with salt and pepper to taste. Pour off 1/4 cup of the sauce and set aside.
5. Place polenta slices in the pan with the sauce, then crack the eggs on top. Season with salt and pepper, pour the reserved sauce over the top, and sprinkle with cheese. Transfer to the oven and bake until the egg whites are set, 13-15 minutes. Sprinkle with parsley.