Name: Eggs in Purgatory
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian, American
Ingredients: Eight 3/4-inch-thick slices rustic Italian bread; 7 tablespoons (105ml) extra-virgin olive oil, divided, plus extra for drizzling; One 28-ounce (794g) can whole peeled tomatoes; 1/2 small yellow onion (3 ounces), finely chopped; 4 garlic cloves (20g), minced; 3 tablespoons (45ml) tomato paste; 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano; 3/4 teaspoon Diamond Crystal kosher salt; if using table salt use half as much by volume; 1 teaspoon red pepper flakes (see notes); 1 cup fresh basil leaves plus 2 tablespoons torn; 8 large eggs; 1/4 cup grated Parmigiano-Reggiano cheese

1 Adjust oven rack to middle position and heat broiler. Arrange bread slices on baking sheet and drizzle first sides with 2 tablespoons oil; flip slices and drizzle with 2 more tablespoons oil. Broil the bread until deep golden brown, about 3 minutes per side. Set aside.

2 In a large bowl, use your finger to crush tomatoes until tomato pieces are no larger than 1/2 inch; set aside.

3 Heat remaining 3 tablespoons oil in a 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste, oregano, salt, and pepper flakes, and cook, stirring occasionally, until rust-colored, about 2 minutes. Add basil leaves and cook until wilted, about 30 seconds. Stir in reserved crushed tomatoes and bring to a gentle simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until slightly thickened, 5 to 10 minutes. The sauce should be thick enough that a spatula should leaves trail in the sauce that slowly fills in behind it, but the sauce should still move when the skillet is shaken.

4 Remove skillet from heat and let sit for 2 minutes to cool slightly. In a small bowl, crack 1 egg. Using a rubber spatula or large spoon, clear a 2-inch-diameter well in sauce. Immediately pour in the cracked egg. (The well will hold yolk in place but may not fully contain egg white; this is ok.) Repeat with remaining eggs, evenly spacing the remaining 7 eggs in total around the skillet (7 around perimeter and 1 in the center).

5 Season each egg lightly with salt and pepper. Bring to a simmer over medium heat, cover, and cook, reducing heat as needed to maintain gentle simmer, until yolks film over, 4 to 5 minutes. Continue to cook, covered, until whites are just set (if skillet is shaken lightly, each egg should jiggle), 1 to 2 minutes longer for slightly runny yolks or 3 to 4 minutes for soft-cooked yolks.

6 Off heat sprinkle with Parmesan and chopped basil and drizzle with extra oil. Serve immediately with toasted bread.