Fried Egg Yolk and Burrata Toast with Spicy Marinara

To Make the Spicy Marinara:

Step one

Slice off the top of the head of garlic, drizzle with olive oil, season with salt and pepper and bake in a covered cocotte or tin foil for about 40-50 minutes or until tender. 

Step two

In a Dutch oven, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook for 5 minutes. Add the Tuttorosso Tomato Paste and cook for an additional 3 minutes. 

Step three

Add the red wine and cook for 2 minutes. 

Step four

Add the Tuttorosso Peeled Plum Tomatoes and Tuttorosso Crushed Tomatoes. Using kitchen scissors, cut tomatoes to break them down.  Add the basil, and salt and pepper to taste.

Step five

Cover and cook over low to medium heat for 1 1/2 hours, stirring occasionally. Add the roasted garlic by carefully squeezing it out of its shell, and blend the sauce using an immersion blender or transfer to a food processor. Season to taste.

To Make the Fried Yolk and Assemble the Toast:

Step one

Separate the egg yolk from the white and carefully place the yolk in a shallow bowl with bread crumbs. Gently spoon the bread crumbs over the yolk, being careful not to break the yolk, then freeze for at least 2 hours.  After 2 hours, heat oil in pan and fry the frozen egg yolk for 1-2 minutes. 

Step two

Heat a skillet on medium heat, coat the slice of bread of choice with olive oil and cook for 2-3 minutes per side, until crispy. 

Step three

Top bread with spicy marinara, spread burrata cheese over the top of the sauce, and add the fried egg yolk. 

Step four

Drizzle the toast with olive oil, sprinkle with flakey sea salt, black pepper and fresh basil before serving.