Uova In Purgatorio

• 5 Large Eggs
• 1/2 can of Whole Plum Tomatoes (San Marzano are best)
• 3 Large Cloves of Garlic
• 1/4 Cup Extra Virgin Olive Oil
• 1/2 Cup Torn Basil
• Red Pepper Flakes
• Salt/Pepper

1. Place 1/2 cup of Plum Tomatoes, with some of the tomato juice, in a bowl and crush with your hand until the tomatoes are broken but not completely smashed.
2. Heat olive oil in a large skillet over mid-high heat. Slice Garlic as thin as possible and add to the hot oil, season with salt and red pepper flakes. When garlic is light brown, a little darker than usual, add the crushed tomatoes, season with salt and pepper.
3. Cook tomato sauce until you can pull a spoon across the pan and the sauce stays separated.
4. Make 5 holes in the sauce and crack an egg into each hole. Cover and turn the heat down to medium. When eggs are firm but yolks are still runny add the basil and plate. Drizzle with a little olive oil and you’re ready to eat.

Oh, glory.

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