Eggs In Purgatory

By Sweet_D

Ingredients

• 1/4 cup extra-virgin olive oil
• 5 garlic cloves, peeled and smashed
• 2 can peeled tomatoes - (28 oz) with the liquid.
• 2 teaspoons crushed red pepper flakes, plus more for serving.
• 2 teaspoons red wine vinegar
• 5 basil leaves, 2 whole, 3 torn by hand
• 2 teaspoons salt
• 8 eggs at room temperature
• Grated Parmigiano-Reggiano
• Toast

Details

Servings 4

Preparation

Step 1

Preheat oven to 425.

Heat the oil in large skillet over medium heat. Add the garlic. Stir, crushing the garlic with the edge of a spoon, until it is very light brown and tender and has broken down significantly.

Add the red pepper flakes and vinegar. Add the tomatoes and liquid, the 2 whole basil leaves and the salt to the pan.

Bring to a boil, then reduce the heat to simmer for 45 minutes to an hour, stirring occassionally to make sure it does not stick. The tomatoes should break down. You may help them along by pushing down on them with thje edge of a spoon. Reduce the heat if the sauce begins to boil.

Pour the sauce into a shallow casserole large enough to hold all the eggs without crowding. Smooth out the sauce and crack the eggs on top. Bake for about 10 minutes, or until the whites are cooked and the yolks remain runny.

Top with the cheese, red pepper flakes to taste, and the remaining torn basil leaves. Spoon out the eggs and sauce, being careful not to break the yolks, and serve with toast.