Eggs in Purgatory

1. 1

   In a 12- to 14-inch non-stick saute pan, heat the olive oil over medium heat until just smoking.

2. 2

   Add the onion and cook until softened and light brown, 7 to 9 minutes.

3. 3

   Add the olives and tomatoes, season lightly with salt, and cook slowly until the tomatoes start to break down, about 15 minutes.

4. 4

   Carefully crack the eggs into the pan, keeping them whole and separated from each other.

5. 5

   Cover the pan with a lid or foil and cook until the egg whites have set but the yolks are still runny, 3 to 4 minutes.

6. 6

   Sprinkle with basil and grated cheese and serve from the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.