Eggs in Purgatory

Ingredients:

1/8 cup of extra virgin olive oil

1/3 of an onion finely chopped

1 14.5 oz can crushed tomatoes

½ tsp chili flakes

½ tsp salt

4 large eggs

¼ cup of grated parmesan

2 tbsp of chopped fresh basil plus more for garnish

Directions:

Heat oil in a skillet and add the chopped onion.

Gently fry the onion until cooked through.

Add the crushed tomato, chili flakes, basil and salt to the skillet.

Cook on medium low for 10 minutes until slightly thicken.  Make 4 indentations around the sauce.

Crack each egg into separate shallow bowls. Slip the eggs into each indentation.

Increase the temperature to medium heat and cover the skillet.

Cook for 6 minutes.  Remove the lid and remove the skillet from the heat.

Garnish with freshly grated parmesan cheese and basil.

Enjoy!