Eggs in Purgatory

A deliciously warm, eggs for any meal, Italian dish. Scoop yourself a bowl and eat with garlic toast. ⁣

Time: 30 min ⁣
Serves: 4-6 ⁣

1 Tbs olive oil ⁣
1 yellow onion diced ⁣
2 cloves of garlic, minced ⁣
1/2 tbs red pepper flakes (feel free to use less or more) ⁣
1 tsp dried oregano⁣
1 28oz can diced san marzano tomatoes⁣
Salt and pepper to taste ⁣
1 sprig rosemary ⁣
1 tbs unsalted butter ⁣
2 tbs Parmesan cheese ⁣
6 eggs ⁣
1 Tbs fresh parsley chopped⁣
1 Tbs fresh basil chopped⁣

1. Heat olive oil in a large skillet on medium heat and add onions, cook til translucent add garlic, red pepper, and oregano and cook until fragrant, about 1 min ⁣
2. Next add the tomatoes, salt, pepper, and rosemary simmer on medium low for about 25 min, smooshing the tomatoes as they cook to make a sauce ⁣
3. Next add cheese and butter, stir to combine ⁣
4. Lastly use the back of your spoon to make 6 divets in the sauce, crack eggs into the divets, cover and cook for about 3-4 minutes (egg yolks should still be runny) ⁣
5. Top with freshly chopped parsley and basil ⁣

Serve with garlic toast or any type of toasted bread slices 🙌🏼⁣

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