Eggs in Purgatory (or Basically, Italian Shakshuka!)

Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic (minced)
• 1/2 - 2 teaspoons crushed red pepper flakes (to preference)
• 1/4 cup finely chopped onions
• 1 28-ounce can crushed tomatoes
• 2 tablespoons chopped parsley (plus more for serving)
• 2 tablespoons basil (torn)
• 6 large eggs
• no knead bread (for serving)

Instructions

1. 1

   INFUSE: Grab a large skillet that you have a lid for. Starting in a cold skillet, add the olive oil, minced garlic, and red pepper flakes to the skillet and sauté for 5 minutes over low heat, stirring occasionally so nothing burns.

2. 2

   SAUCE: Then kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes. Pour in the tomatoes and season with a generous sprinkling of salt.

3. 3

   SIMMER: Add the chopped parsley and basil and cook over medium-low heat until it reaches a simmer. Then, let simmer for 12-14 minutes.

4. 4

   EGGS: Add a cracked egg into a bowl. Using the back of a spoon, make a well in the sauce. If the well holds for 30-40 seconds, the sauce has reduced. If it doesn't allow for it to continue cooking for a few more minutes. Then gently add the cracked egg into the prepared divot. Repeat this with the remaining eggs.

5. 5

   COVER: Cover and cook for 2-3 minutes if you prefer runny egg yolks, and another 1-2 minutes for more firm eggs.

6. 6

   BREAD: While the eggs are cooking, drizzle the bread with a little olive oil and toast on a hot grill or griddle. Rub with a clove of cut garlic if you want it to be extra special and sprinkle with a hint of Maldon salt.

7. 7

   FINISH: When the eggs are done, serve topped with additional chopped basil and parsley on top and sprinkle with salt and pepper as desired.