Servings: 2

4 eggs 4 eggs
28 oz crushed tomatoes (800 g) 28 oz crushed tomatoes (800 g)
½ yellow onion ½ yellow onion
2 cloves garlic 2 cloves garlic
4 leaves basil 4 leaves basil
3 tbsp extra-virgin olive oil 3 tbsp extra-virgin olive oil
1 tbsp Parmigiano Reggiano, grated 1 tbsp Parmigiano Reggiano, grated
to taste table salt to taste table salt

ONIONS AND GARLIC SOFFRITTO: subheading: ONIONS AND GARLIC SOFFRITTO:
First, peel and mince the onion as finely as possible.
Then, peel and mince the garlic as well.
After that, pour the olive oil into the skillet and place over medium flame.
Now, add the onion and garlic and sauté until soft and translucent, stirring as needed.
TOMATO SAUCE: subheading: TOMATO SAUCE:
At this point, add the crushed tomatoes and 2 basil leaves, then let the sauce gently simmer about 15 minutes.
EGGS IN PURGATORY: subheading: EGGS IN PURGATORY:
Once the sauce is thick enough to create little ditches, add the eggs in the following way.
Place the pan far from the heat.
Then, break the first egg into a little bowl, and let the egg gently glide in the ditch created into the sauce. Repeat this step for all the eggs.
Now, place the pan again over medium heat and cover with a lid.
Cook the eggs until the whites are well done, but the yolks are still creamy.
Finally, add the grated cheese