Egg in Pergatory

1. 1

   In a non-reactive saucepan, lightly saute the onions in olive oil.

2. 2

   Add the tomatoes, red pepper flakes, and season with salt and pepper.

3. 3

   Simmer for 20 minutes, stirring occasionally.

4. 4

   Break the eggs into the sauce.

5. 5

   Cover with a lid for about 1 minute.

6. 6

   Eggs should be nicely done.

7. 7

   To serve, place eggs on a large plate, add a couple spoonfuls of sauce, sprinkle with fresh basil, pecorino, and serve with toast.

8. 8

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

9. 9

   The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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