Sauté the sliced onion and red pepper flakes, in olive oil, in a skillet over medium heat until the onions are golden.
Add the Campari tomatoes, Italian Tomato Puree, Cannellini beans, nutmeg, dried oregano and a pinch of sea salt and cracked pepper. Simmer for 15 minutes or until the tomatoes are soft.
Add the baby spinach and mix to combine. Break the eggs on top of the tomato mixture, cover the pan and cook for about 7 minutes or until the egg whites are set and the yolks are still soft.
Garnish with freshly grated Parmesan and fresh basil. Serve with toasted Ciabatta slices.
This recipe was developed in partnership with CSO Italy.