Eggs in Purgatory

Name: Eggs in Purgatory
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion (diced (202g)); 3 garlic cloves (thinly sliced); 2 (14.5-ounce/411g) cans diced tomatoes; 2 fresh basil sprigs; 1 teaspoon salt; ½ teaspoon red pepper flakes; ¼ teaspoon ground black pepper; 6 large eggs; Grated parmesan (for serving); Crusty bread (for serving)

Prep 10 min Cook 15 min Serves 4 Source

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion (diced (202g))
3 garlic cloves (thinly sliced)
2 (14.5-ounce/411g) cans diced tomatoes
2 fresh basil sprigs
1 teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
6 large eggs
Grated parmesan (for serving)
Crusty bread (for serving)

Steps

1
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
2
Add the canned tomatoes, basil sprigs, salt, red pepper flakes, and black pepper. Stir, then bring to a simmer and cook, uncovered, until slightly thickened, 2 to 4 minutes.
3
Decrease the heat to medium-low. Using the back of a spoon, make 6 divots in the tomato mixture, spacing evenly apart. Crack an egg into a small bowl and carefully place one into each divot. Season the eggs with additional salt and pepper.
4
Cover the skillet with a lid and simmer until the egg whites are set but the yolks are still runny, 4 to 6 minutes. Uncover and remove the skillet from the heat. Sprinkle with parmesan cheese and garnish with additional basil. Serve immediately with good, crusty bread.