Eggs For Dinner

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This is the Italian version.

 Eggs in Purgatory 

Ingredients

2 tablespoons extra-virgin olive oil

Half of a  small onion, finely chopped

1 garlic clove, grated

Generous pinch of red pepper flakes

Half of a  red bell pepper, finely chopped

Fine salt to taste

1 15-ounce can of chopped tomatoes

4-6 large eggs

Fresh basil leaves, torn

4 tablespoons freshly grated Parmigiano-Reggiano or Pecorino Romano cheese

Crusty bread (optional), for serving

Directions

 Heat the oil in a medium skillet with a lid set over medium-low heat.

Add onion, garlic, red pepper flakes, and red bell pepper. Cook, stirring often, until the onion and peppers are softened, about 10 minutes. 

Season with a generous pinch of salt.

Add the tomatoes: Stir in the tomatoes and bring the mixture to a simmer over medium heat. Lower the heat to medium-low, cover the skillet partially, and simmer gently until the tomatoes have darkened in color and thickened about 15 minutes. Uncover and cook another 5 minutes until the sauce is nicely thickened.

Poach the eggs: Use the back of a spoon to carve out 4 wide wells in the sauce, making homes for your eggs. Crack the eggs into the wells and season each with a sprinkle of salt. Cover the pan and cook gently until the whites are set and the yolk is still runny about 2-3 minutes.

Remove from the heat and garnish with torn fresh basil leaves and cheese. Serve right away, with good bread on the side and a green salad.