Eggs in Purgatory

1. Prepare the Aromatics

Heat a skillet over medium heat and add extra-virgin olive oil. Once hot, add thinly sliced garlic, minced anchovy fillets, and a pinch of red pepper flakes, cooking until the garlic is golden.

2. Simmer the Tomato Sauce

Add canned diced tomatoes to the skillet along with sea salt, cracked black pepper, and a sprig of fresh basil. Let the sauce simmer for 20-25 minutes, stirring occasionally.

3. Enrich the Sauce

As the sauce thickens, add grated Parmesan cheese and butter, adjusting the seasoning with more salt and red pepper flakes if desired.

4. Poach the Eggs

Make six wells in the sauce and crack an egg into each well. Cover the skillet and let the eggs poach until the whites are set but the yolks are still runny, about 2-3 minutes.

5. Prepare the Toast

Toast the bread slices and rub them with a garlic clove, then drizzle with olive oil and a pinch of salt.

6. Serve

Serve the eggs in purgatory with a sprinkle of Parmesan cheese and chopped parsley, accompanied by the garlic-rubbed toast.