Italian Eggs in Purgatory

Instructions

1. 1

   Warm olive oil in a wide skillet over medium heat. Add garlic slices and cook for 1 minute until fragrant and slightly golden, taking care not to burn them.

2. 2

   Pour in crushed tomatoes, half the fresh basil, a pinch of salt, and chili flakes if desired. Stir and simmer on medium-low heat for 10 minutes until thick and bubbling.

3. 3

   Use the back of a spoon to create four small wells in the hot tomato sauce.

4. 4

   Gently crack one egg into each well. Season whites with a tiny pinch of salt and sprinkle Pecorino Romano cheese around the eggs.

5. 5

   Cover skillet with a lid and cook on low heat for 5 minutes, until egg whites are set and opaque but yolks remain runny.

6. 6

   Take off heat. Top with remaining fresh basil and serve immediately straight from the skillet with toasted bread slices.