EGGS IN PURGATORY (NYT)

Eggs in Purgatory (NYT) image

Number Of Ingredients 9

3 tablespoons olive oil
2 cloves garlic, sliced
1 pinch red pepper flakes
28 ounces diced tomatoes, canned
1/4 teaspoon black pepper
1 pinch rosemary
2 tablespoons parmesan
1 tablespoon butter
6 eggs

Steps:

In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)
To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls.