Eggs in Purgatory

Ingredients

• 4 large eggs
• 1/2 cup diced onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 (14.5-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Heat the olive oil over medium heat in a large skillet. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add the crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
3. Crack the eggs into the skillet over the tomato sauce. Sprinkle the Parmesan cheese over the eggs. Cover and cook for 10 minutes, or until the eggs are cooked to your desired doneness.
4. Serve the eggs with the tomato sauce over toast or with a side of your favorite pasta.

Interesting Facts

• Eggs in Purgatory is an Italian classic dish that is believed to have originated in the city of Naples.
• The dish is traditionally served with stale bread that is cut into cubes and toasted in a skillet.
• The dish is also known as “uova in purgatorio” or “eggs in purgatory” in Italian.