Eggs in Purgatory

I have seen this recipe in dozens of formats; with the center of the bread cut out and the egg fried in the middle, on top of potato pancakes, with pasta sauce. I like this one because the eggs are cooked in the tomato sauce, like poached eggs.

Giorgio Celmo

Ingredients

2 tablespoons extra-virgin olive oil

1 small onion, cut in half, then finely chopped or sliced

Pinch of red pepper flakes, or more to taste

2 cups canned crush tomatoes or chopped tomatoes,

1/2 teaspoon dried oregano

1/2 teaspoon salt, or more to taste

4 to 6 large eggs

4 to 6 slices toasted or fried crusty, Italian Bread

Grated parmesan cheese

Directions

Heat the oil in a 10-inch skillet over medium heat, and sauté the onion and red pepper flakes until the onion is soft, 6 to 8 minutes.
Add the tomato, oregano, and salt. Stir and simmer, about 5 minutes, until the sauce has reduced a little. Taste and adjust the salt and red pepper flakes as needed, to taste.
Break the eggs into the gently bubbling sauce. Cover the pan until the eggs are done to your taste,
To serve, use a  spatula to lift the eggs and sauce that clings to them from the bottom of the pan. Place on a plate, with a slice of toasted bread.
Serve with grated parmesan cheese,