MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggs In Purgatory
 Categories: Eggs, Italian
      Yield: 3 Servings
 
      2 tb Extra-virgin olive oil; plus
           -some for drizzling on toast
      2 cl Garlic; 1 thinly sliced, 1
           -halved
      3    Anchovy fillets; minced
           -(optional)
      1 pn Chili-pepper flakes; more to
           -taste and for serving
     28 oz Can diced tomatoes
    1/2 ts Fine salt; more to taste
    1/4 ts Black pepper
      1 lg Fresh rosemary or basil
           -sprig -OR-
      1 pn Dried rosemary
      2 tb Parmesan cheese; grated,
           -more for serving
      1 tb Unsalted butter; more to
           -taste
      6    Eggs
           Crusty bread, sliced; for
           -serving
    1/2 c  Basil or parsley; chopped,
           -for serving
 
  Eggs in Purgatory is an easy traditional dish from south Italy, where
  it's usually served as an entire meal. It's made from a savory,
  aromatic mix of kitchen basics, and is suitable for a meal any time
  of day. Consider seeking out the San Marzano variety of tomatoes
  (canned is fine) for their mild, mellow, and assertive taste.
  Preparation time required is short, maybe 30 minutes.
  
  In a large skillet with a lid, heat oil over medium heat. Add the
  sliced garlic, anchovies, and chili-pepper flakes, and cook just
  until the garlic turns golden brown at the edges, about 1 minute.
  Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to
  medium-low.
  
  Simmer, squashing tomato pieces with a wooden spoon or a potato
  masher, until the tomatoes break down and thicken into a sauce, 20 to
  25 minutes. Stir in Parmesan cheese, butter, salt, and chili-pepper
  flakes to taste.
  
  Using the back of a spoon, make 6 divots into the tomato sauce, then
  crack an egg into each divot. Cover the pan and let cook until the
  eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the
  pan is not covered, the eggs won't cook through, so don't skip that
  step.)
  
  While the eggs are cooking, toast bread in a toaster, or under the
  broiler. Rub warm toast with the cut garlic clove, drizzle with oil,
  and sprinkle with salt.
  
  To serve, sprinkle eggs with more Parmesan cheese and chopped herbs,
  then spoon onto plates or into shallow bowls. Serve with garlic toast
  and pass chili-pepper flakes at the table.
  
  Recipe by Melissa Clark
  
  Recipe FROM: https://cooking.nytimes.com
 
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