Easy Italian Baked Eggs (Eggs in Purgatory)

2 servings

⅔ Tablespoonextra virgin olive oil

1 ⅕ clovesfresh garlicminced (approximately 1 Tablespoon)

pinchcrushed red pepper flakes

9 ⅓ ouncescanned whole peeled tomatoesSan Marzano certified (if possible)

3 ⅔ largefresh basil leavesplus extra for garnish (if desired)

⅓ teaspoonkosher saltdivided use

⅕ teaspoonblack pepperdivided use

2 largeeggs

parmesan cheesefreshly grated for serving

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Preheat the oven to 400˚ and heat a 10" cast iron skillet over medium heat on the stovetop.
Add the extra virgin olive oil to the pan and swirl it around to coat the bottom.
Add in the fresh garlic and crushed red pepper flakes and saute for about 1 minute until the garlic is fragrant and just lightly browned.
Carefully add the whole peeled tomatoes and gently break them up into smaller pieces using a spoon.
Rip up the fresh basil leaves into smaller pieces and add them to the sauce, along with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
Stir to combine everything, reduce the heat to medium-low, and let the sauce simmer for 5 minutes while continuing to break up the tomatoes.
Break the eggs into the sauce, leaving space around them, and then sprinkle the tops with the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
Place the pan in the oven to cook for 7-9 minutes until the whites are completely cooked and the yolks are cooked to their desired consistency.
Remove the pan from the oven and serve immediately, sprinkled with freshly grated parmesan cheese and extra fresh basil, if desired.