Eggs In Purgatory Recipe

• 2 tablespoons extra-virgin olive oil
• 1 small onion, cut in half, then finely chopped or sliced
• Pinch of red pepper flakes, or more to taste
• 2 cups canned crushed tomatoes, chopped tomatoes, or tomato puree (whatever is on hand)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or more to taste
• 4 to 6 large eggs
• 4 to 6 slices toasted or fried crusty, dense bread (optional)
• Grated cheese (optional)

1. Heat the oil in a 9- to 10-inch skillet over medium heat, and saute the onion and red pepper flakes until the onion is lightly golden, 6 to 8 minutes.
2. Add the tomato, oregano, and salt. Stir well and simmer, about 5 minutes, until the sauce has reduced a little. Taste and correct the salt and red pepper flakes as necessary, to taste.
3. Break the eggs into the gently bubbling sauce. Cover the pan cover the pan until the eggs are done to taste, about 10 minutes for firm yolks.
4. To serve, use a wide spatula to lift the eggs and sauce that clings to them from the bottom of the pan. Place on a plate, with or without a slice of toasted or fried bread.
5. Serve with grated cheese, if desired.

extravirgin olive oil, onion, red pepper, tomatoes, oregano, salt, eggs, crusty, cheese

Taken from www.seriouseats.com/recipes/2009/10/eggs-in-purgatory-recipe.html (may not work)