Eggs in Purgatory
1 Large can peeled tomatoes
1 Onion, diced
2 Tbs. red pepper flakes/chili paste/hot sauce*
3 Tbs. jarred pesto (unpictured
8 Olives, pitted and roughly chopped (Stuffed or unstuffed work well, unpictured)
2 Eggs (or up to 6 – as many as you want to eat!)
2 Tsp. Worcestershire Sauce
Olive oil for sauteeing
Salt, pepper, and grated Pecorino Romano cheese to taste
Bread for serving
1) Sautee the onion in oil over medium heat until translucent.
2)Add chili paste/hot sauce…
Pesto, olives, and Worcestershire sauce.
3)Let tomato sauce simmer for about 15 minutes, or until slightly thickened. Taste for seasonings and add more of whatever you need. Is it too sweet? Add some salt. Too briny? Add some sugar or tomato paste. Too mild? Throw in some more heat! You want this to be a rather aggressively flavored sauce.
4) When the sauce is flavored to your liking, crack the eggs into the sauce
and cover the pan for about 4 minutes, or until the whites JUST barely set.
5)Ladle the eggs and sauce over a piece of bread, top with Parmesan cheese and serve