Œufs en purgatoire (Uova in Purgatorio)

Ingrédients

• 4 eggs
• 14 oz / 400g can peeled tomatoes
• 1/4 small onion finely diced
• 1 small garlic clove diced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon extra virgin olive oil
• 2-4 tablespoons finely grated parmesan cheese
• Handful fresh basil leaves
• Salt and black pepper to taste

Préparation

1. 1

   In a medium skillet, heat the olive oil over low-medium heat. Add the onion and red pepper flakes and saute for a few minutes then add the garlic

2. 2

   Add the canned tomatoes, and using a wooden spoon break up the tomatoes into smaller pieces

3. 3

   Add ½ cup of water to the can to get all the tomato juice stuck on the inside, and pour into the pan. Season with salt and pepper, tear in a few of the basil leaves, stir and simmer over low heat with the lid on for 20 minutes

4. 4

   Once the tomato sauce has reduced down nicely, create 4 wells in the sauce using the back of a spoon. Carefully crack the eggs into the wells keeping the yolks intact - you can also crack the eggs one by one into a small bowl and gently pour them in

5. 5

   Season the eggs with salt and pepper then simmer with the lid on for ~ 3-5 minutes to your liking (if you don't like the yolks too runny, cook for longer)

6. 6

   Once ready, sprinkle with the grated parmesan cheese and garnish with the remaining basil leaves. Enjoy your delicious Eggs in Purgatory with crusty bread for breakfast, lunch or dinner