Eggs in Purgatory (Uova in Purgatorio)

Ingredients

• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red chilli flakes
• 800g canned whole peeled tomatoes, crushed by hand
• 1 tsp dried oregano
• Salt and black pepper
• 8 large eggs
• 50g grated Parmesan or pecorino
• 2 tbsp chopped fresh basil
• Crusty bread, to serve

Before you cook

• Thinly slice the garlic.
• Crush the canned tomatoes by hand in a bowl, breaking them into rough chunks.

Steps

1. Heat the olive oil in a wide, deep pan or skillet over medium heat.
2. Add the garlic and chilli flakes and cook for 1 minute, until the garlic turns fragrant but not browned.
3. Pour in the crushed tomatoes and stir in the oregano.
4. Season the sauce with salt and pepper.
5. Simmer the sauce uncovered for 12 minutes, stirring occasionally, until it thickens slightly.
6. Use the back of a spoon to make 8 small wells in the surface of the sauce.
7. Crack one egg into each well.
8. Cover the pan and cook for 6 minutes, until the egg whites are just set and the yolks are still soft.
9. Scatter the grated cheese over the top and cover for 1 more minute to melt it slightly.
10. Scatter the fresh basil over the pan.
11. Serve straight from the pan with crusty bread for dipping.