Eggs in Purgatory

By milly1362

Ingredients

• 4 tablespoons olive oil
• 1 clove garlic, thinly sliced
• 1 small white or yellow onion, minced
• 1 28-ounce can crushed tomatoes
• (Alternatively, replace the above ingredients with a leftover tomato sauce)
• 2-4 teaspoons Tabasco sauce
• Sea salt and freshly ground pepper to taste
• 8 eggs
• 8 slices thickly cut rustic Italian bread
• 1/4 cup grated Parmigiano-Reggiano

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 375ºF. In a large skillet or saucepan, heat the olive oil over medium heat and saute the garlic and onion until lightly brown, about ten minutes. Add the tomatoes and bring to a boil, then lower to a simmer and cook for 20 minutes, until the sauce thickens.

2. Add the Tabasco, salt, and pepper to taste. Transfer the sauce to a baking dish that will fit all the eggs. Crack the eggs over the sauce, keeping the yolks intact; it's okay for the whites to overlap.

3. Bake uncovered for 12-15 minutes, until the whites are set and the yolks are still a bit runny. In the last five minutes of cooking, put the bread in the oven to toast.

4. Serve the eggs with sauce on toast, and top with Parmigiano-Reggiano. Drizzle with olive oil and serve immediately.