Eggs in Purgatory
Dinner, Italian, Pescetarian
Ingredients
2 Tbsp. olive oil
1 garlic clove, lightly crushed
2 Cups canned tomato puree
4 fresh basil leaves torn into pieces (or a pinch of dried oregano)
8 large eggs
1 Tablespoon grated Parmesan or Romano cheese
Directions
Into a medium skillet over medium heat pour olive oil.
Cook garlic clove about 2 minutes, until lightly golden.
Add tomato puree, add basil and dried oregano. Salt and pepper to taste.
Simmer for 15 minutes, until the sauce thickens.
Discard the garlic clove.
Using a spoon or cup, make a well in the sauce. Gently add one egg ad a time.
Sprinkle grated Parmesan or Romano cheese over eggs.
Cover and cook 3 minutes, more or less, depending on how well done you like your eggs. Serve hot.