Calabrian Chili and Egg Breakfast Skillet with Focaccia

For the focaccia (prepare ahead): In a large bowl, combine 1 1/4 cups warm water (105-115°F) with 2 1/4 teaspoons active dry yeast and 1 teaspoon sugar. Let sit for 5 minutes until foamy.

Add 3 cups all-purpose flour and 1 tablespoon sea salt to the yeast mixture. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic.

Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.

Preheat oven to 425°F. Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Transfer dough to the sheet and stretch it to fill the pan.

Press fingertips into the dough to create dimples. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt.

Bake for 20-25 minutes until golden brown. Cool slightly before cutting.

For the breakfast skillet: Dice 1 medium yellow onion and 1 medium red bell pepper. Mince 3 garlic cloves. Chop 1/4 cup fresh basil leaves and 2 tablespoons fresh Italian parsley.

Heat a large cast-iron skillet over medium heat. Add 2 tablespoons olive oil.

Add diced onion and red bell pepper to the hot oil. Cook for 5-6 minutes until softened.

Add minced garlic and 2 tablespoons Calabrian chili peppers. Cook for 1 minute until fragrant.

Stir in 2 tablespoons tomato paste and cook for 1-2 minutes until it darkens slightly.

Add 1 28-oz can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Bring sauce to a simmer and cook for 8-10 minutes until it thickens slightly.

Using the back of a spoon, create 8 wells in the sauce. Carefully crack 1 egg into each well.

Cover the skillet and cook for 5-7 minutes until the egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).

Sprinkle with chopped basil, parsley, and 1/3 cup grated pecorino romano cheese.

Serve immediately with warm focaccia slices for dipping in the sauce and egg yolks.