Share story

Serves 6 to 8

Basic firm polenta (see recipe), cut into eight squares

Olive oil

1 onion, finely diced (about 1 cup)

This week, save 90% on digital access.

3 garlic cloves, minced

Salt and pepper

3 cups canned diced tomatoes, with juice

1 bay leaf

1 tablespoon roughly chopped capers

¼ cup roughly chopped pitted black olives

4 anchovy fillets, rinsed and chopped

½ teaspoon red pepper flakes

Large eggs, for frying

1. Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes. Flip and brown the other side. Keep warm.

2. For the sauce, heat 2 tablespoons olive oil in a heavy saucepan. Add onion and cook over medium heat until softened, about five minutes. Add garlic, season with salt and pepper, and cook for one minute more. Add tomatoes and bay leaf and simmer briskly for five to eight minutes, until thickened slightly. Add capers, olives and anchovies and cook for two minutes more. Season with red pepper flakes and a little more salt if necessary.

3. On each plate, put one square of warm polenta and spoon sauce around it. For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce. Serve immediately.

From David Tanis, The New York Times

Custom-curated news highlights, delivered weekday mornings.