Eggs in Purgatory
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
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