Step 1

Finely chop the onion and mince the garlic. If you're using one, then finely chop the chili at the same time, remove the ribs and seeds.

Step 2

Head up the oil in a large pan. Add the onion and heat over medium heat, stirring constantly, until translucent (2-3 minutes). Add the garlic, stir and cook for a further minute.

Step 3

Add the tomatoes and cook either on the stovetop or in the oven (make sure to use an oven-safe pan) until the tomatoes become tender.I added the tomatoes whole, which takes a bit longer to cook. Alternatively, you can finely chop/mash them before adding them to the pan. I baked them in the oven at 420ºF/215ºC for about 15-20 minutes.

Step 4

Once roasted/cooked, the whole tomatoes will have released all their juice and will be easily mashable with a potato masher or just a large fork. I also remove the skins at this point (optional).

Step 5

Add the salt, pepper, chili, and a few basil leaves and stir. Allow the sauce to thicken and reduce, until it's thick enough to create slight "wells" within the sauce.

Step 6

To add the eggs you can optionally create shallow wells for them to sit within or simply crack the eggs over the dish. Some people like to first crack the eggs into a bowl or spoon and then slowly lower them into the dish, but I usually crack them directly into the pan.

Step 7

Transfer the skillet back to the oven and bake until your eggs are done to your preferred level. I like my whites cooked through and yolks soft.If you're having issues getting the eggs to cook to your desired level, you can pan-fry the eggs separately and add them to the pan when cooked. You could also cook the dish on the stovetop over low heat, with a lid, until the egg whites are cooked through.

Step 8

Once ready, top the dish with a little parmesan and some extra fresh basil and serve! Optionally drizzle with a little additional olive oil when serving.My favorite way to enjoy eggs in purgatory is with bread: crusty bread, naan, pita, soft pretzel, simit, or even served over a bagel – you can't go wrong!

Step 9

Make ahead: you can prepare the tomato sauce up to a day in advance and store it in the fridge until you're ready to reheat, add the eggs, and finish cooking. You can also freeze the sauce for up to 3 months. I recommend doing so in portions so you can thaw just the right amount each time you crave this dish.Store: while this dish tastes best fresh, the leftover tomato sauce will last up to three days in an airtight container in the fridge.Either way, when storing, I recommend only doing so with the sauce and not the eggs.Reheat: reheat the tomato sauce with a splash of water on the stovetop until simmering and then add the eggs and either bake or cover and cook until ready – then top with cheese and herbs and enjoy! Feel free to add a little salt and pepper to the top of the eggs.