Eggs in Purgatorio

Directions

1. 1
   Take the eggs out of the refrigerator to come to room temperature.
2. 2
   In order to slide them into the tomato mixture easily, crack each egg into a liitle bowl or cup.
3. 3
   Dice a fresh tomato.
4. 4
   Add the basil, parsley, or Italian seasoning, and the tomato puree, paste or pasta sauce,, stir.
5. 5
   While the tomato mixture is sitting, sautee the chopped onion in the oil until transluscent, add the garlic and sautee for a moment.
6. 6
   Add the tomato mixture and heat it up.
7. 7
   Make a well for each egg, though not to the bottom surface of the pan or the eggs might stick.
8. 8
   Slide each egg into a well.
9. 9
   Turn the heat to low.
10. 10
    I put a lid on the pan, a glass one so I can watch the patterns appear of ragged edges of the eggs and the bubbling of the tomato mixture that gives this dish its name.
11. 11
    Let the eggs poach until the whites are opaque, testing the center area of whites for doneness without breaking the yolk.
12. 12
    The time it takes depends on how cold the eggs were and how high the heat is,, probably 4 - 8 minutes.
13. 13
    Lift the eggs out with a good sized spatula thingy to get the whole thing in one piece, and either place it on toast, which I do, or have the toast on the side.