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Eggs in Purgatory Amatriciana
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 ounces guanciale, ¼-inch dice
  • 1 small red onion, minced
  • Pinch of crushed red pepper
  • 1 clove garlic, minced
  • ¼ cup dry white wine
  • 2 ½ cups canned Italian tomatoes, peeled, seeded and pureed (I use Mutti brand's canned Polpa)
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
  • ¼ cup finely grated Parmigiano Reggiano
  • 4 basil leaves
  • Toasted bread or focaccia
Steps
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