Eggs in Purgatory

• Chestnut Polenta With Ragu alla Napoletana
• Eggs
• Ricotta Salata
• Lardo
• 1 pound boneless pork shoulder, cut into large chunks
• 8 ounces pork belly, cut into large chunks
• Kosher salt
• 1/2 cup extra-virgin olive oil
• 1 red onion, peeled and halved
• 2 28-ounce cans San Marzano
• whole peeled tomatoes and their juices
• 8 ounces prosciutto, cut into large chunks (see notes)
• 1 cup coarse-ground polenta
• Kosher salt
• 1/4 cup chestnut flour (see notes)
• Freshly ground black pepper
• Handful of basil leaves
• 4 to 6 eggs
• Extra-virgin olive oil
• Chunk of ricotta salata
• 4 to 6 thin slices of lardo (optional) (see notes)

1. The day before, prepare the meats for the ragu: Sprinkle the pork shoulder and pork belly all over with salt and refrigerate overnight.
2. Make the ragu: Place the olive oil in a large, heavy pot over medium-low heat.
3. Add the onion halves, cut-side down, and brown gently for about 20 minutes, moving them occasionally.
4. Remove the onions.
5. Place the tomatoes and their juices in a bowl, season with a few pinches of salt and squeeze into chunks.
6. Add the tomatoes and meats (including prosciutto) to the pot and bring to a boil, stirring frequently.
7. Reduce heat and cook at a very low simmer for 4 hours.
8. Remove from heat and let cool.
9. Remove the meats from the sauce and set aside for another use (added to leftover ragu, theyre great over pasta).
10. Season ragu to taste with salt.

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Taken from cooking.nytimes.com/recipes/1013990 (may not work)