Eggs in Purgatory

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, crushed
• 1/4 cup minced yellow onion
• 4 cups Mutti Finely Chopped Tomatoes (Polpa)
• pinch of crushed red pepper flakes
• Kosher salt
• 8 large eggs
• 1/3 cup finely grated Parmigiano Reggiano
• 1/2 cup torn basil leaves
• Toasted bread or focaccia

Steps

1. Heat the olive oil in a large frying pan over medium-high heat until it ripples. Cook the garlic in it, stirring occasionally, until golden, about 1 minute, then remove and discard it. Add the onions and cook for 8 minutes, stirring until soft and translucent.
2. Put in the Finely Chopped Tomatoes (Polpa), crushed red pepper flakes and salt to taste. Turn the heat down to medium-low and simmer for about 10 minutes, until slightly thickened. To check, draw a wooden spoon across the pan bottom; the sauce is ready if it stays separated.
3. Form 8 indentations in the sauce. Break the eggs individually into a teacup and use the spoon to put one egg into each hollow. Cover and cook for about 3 to 4 minutes, until the whites are firm while the yolks remain runny.
4. Spoon equal portions of tomato sauce and two eggs onto each plate, then sprinkle with Parmigiano and torn basil. Serve at once with toasted bread or focaccia.