Two thick-cut slices of mozzarella and provolone, panfried until the edges brown and the cheese turns creamy inside. The smoked provolone adds depth that works with a quick tomato sauce and a fried egg on top. A sturdy weeknight meal that takes less than twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 700 calories a serving, 35 g protein, 28 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Dice 1 small onion and mince 1 clove garlic. Heat 1 tablespoon oil in a large skillet over medium-high. Add the onion and garlic, cook until soft, about two minutes. Pour in 1 can canned tomatoes with their juice, crushing them as they go in. Season with salt and pepper. Simmer while you cook the cheese.8 min
2. Cut the 8 oz block of cheese into two thick slices, about 3/4 inch each. Spread 1/4 cup flour on a plate. Press both sides of each cheese slice into the flour, shaking off excess. Heat 1 tablespoon oil and 1 tablespoon butter in another skillet over medium. When the butter foams, lay both floured cheese slices in and cook until the bottoms brown, about three minutes.4 min
3. Flip each cheese slice carefully and cook the other side until it browns and the cheese is soft inside when you press it, two to three minutes more. Transfer the cheese cakes to two plates.3 min
4. Raise the heat under the tomato sauce to medium-high and simmer until it thickens slightly, about two minutes more. Taste and season. Spoon the sauce over the cheese cakes. Crack 1 egg into each skillet, reduce heat to medium-low, and cook until the whites set but the yolk stays loose, about three minutes. Slide one egg onto each plate and serve at once.3 min

Note Swap the fried egg for a poached one if you prefer. Leftovers keep two days in the refrigerator, though the cheese cakes soften. Serve with a green salad or a tangle of arugula to cut the richness.