Huevos en el purgatorio

Ingredientes

• 1/3 cup extra virgin olive oil
• 1/2 onion
• 1 garlic clove
• 14.5 oz (1 small can or 400g) canned whole tomatoes in tomato juice
• 1/2 teaspoon chilli flakes (or to your taste)
• 1/2 teaspoon salt
• 4 eggs
• 1/4 cup grated Parmesan cheese
• basil leaves
• crusty bread (for serving)

Preparación

1. 1

   Finely chop onion and garlic.

2. 2

   Heat oil in skillet and add the onion.

3. 3

   Gently fry the onion until translucent and cooked through.

4. 4

   Add the garlic and cook for another minute or so.

5. 5

   Crush the tomatoes. Use a food processor or pour tomatoes into a bowl and crush with a potato masher or fork.

6. 6

   Add tomatoes, chilli flakes and salt to the skillet.

7. 7

   Gently simmer for 10 minutes until slightly reduced, stirring every now and then.

8. 8

   Take the skillet off the heat and make four little indents for the eggs.

9. 9

   Crack an egg into a small bowl and slip the egg into one on the indents. Repeat with the remaining eggs.

10. 10

    Return skillet to a medium heat and cover with a lid.

11. 11

    Cook for 6-8 minutes or until eggs are cooked to your liking.

12. 12

    Serve immediately sprinkled with grated Parmesan cheese and chopped fresh basil and toasted bread on the side for dunking and scooping.