Eggs in purgatory with rustic bread

Ingredients

For 1 serving

• Eggs2
• Tomato passata200 g
• Garlic1 clove
• Basil5 g
• Chili pepperto taste
• Parmigiano Reggiano10 g
• Extra virgin olive oil2 teaspoons
• Bread70 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Crush the garlic clove with the palm of your hand and crumble the chilli.
2. Heat the oil in a small frying pan over medium-low heat with the garlic and chilli and fry for 1–2 minutes, until the garlic is just golden; remove it so the sauce doesn't turn bitter.
3. Add the passata and a pinch of salt and cook over medium heat for 10 minutes, stirring now and then, until the sauce thickens.
4. With the back of a spoon make two hollows in the sauce, crack the eggs into them, cover and cook over low heat for 5–6 minutes, until the whites are set and the yolks still soft.
5. Turn off the heat, finish with the basil leaves and grated Parmigiano Reggiano and serve straight away with the bread.