Egg in Pergatory

Directions

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.