Serves 4

Pancetta is ideal for a fast ragu, giving the sauce a depth that is usually achieved by long simmering. Drop eggs right into the sauce, similar to the way you make the North African dish shakshuka, and serve with crostini. It makes a fast, comforting dinner midweek.

GARLIC CROSTINI

1 baguette, sliced on the diagonal into 1-inch pieces

Olive oil (for sprinkling)

2 cloves garlic, halved

Salt, to taste

1. Turn the broiler to high. Have on hand a rimmed baking sheet.

2. Place the baguette slices on the baking sheet. Sprinkle with olive oil. Transfer to the broiler and broil, watching the slices carefully, for 2 minutes or until they are golden brown. Turn and brown the undersides.

3. Rub each slice with garlic, cut side down, and sprinkle with salt.

RAGU AND EGGS

½ pound pancetta, chopped

1 onion, finely chopped

3 cloves garlic, finely chopped

1 can (28 ounces) whole peeled tomatoes, crushed in a bowl

½ cup chicken stock

Salt and pepper, to taste

4 eggs

¼ cup chopped fresh oregano

1. In a large nonstick skillet over medium heat, cook the pancetta, stirring often, for 5 minutes. Then turn up the heat and cook, stirring, until the pancetta begins to brown.

2. With a slotted spoon, remove the pancetta from the skillet. Add the onion and garlic. Cook, stirring often, for 8 minutes. Add the tomatoes, stock, salt, and pepper, Bring to a boil, lower the heat, and simmer for 20 minutes, or until sauce thickens. Stir the pancetta back into the sauce.

3. Break the eggs into the sauce. Cover the pan, and cook for 3 minutes or until the whites are set but the yolks are still runny. Sprinkle with oregano. Sydney Oland

Sydney Oland can be reached at sydney.oland@gmail.com.