Eggs in Purgatory (Uova in Purgatorio)

Ingredients

• 4 Eggs
• 1 can (14 oz) crushed tomatoes
• 3 cloves garlic, sliced
• ½ tsp Calabrian chili paste or chili flakes
• 3 tbsp olive oil
• ⅓ cup grated pecorino
• 1 handful basil leaves
• Toasted bread, for serving
• Salt

Method

1. Warm the olive oil with the garlic and chili over medium heat until the garlic turns pale gold — pull back if it browns fast; bitter garlic haunts the whole pan.
2. Add the tomatoes and a pinch of salt and simmer 8–10 minutes, until the sauce darkens and thickens slightly.
3. Make four wells and crack the Eggs in. Spoon a little sauce over the whites, cover, and cook 4–6 minutes: whites set, yolks still molten.
4. Shower with pecorino and torn basil, and serve straight from the pan with toasted bread for dredging through purgatory.