Eggs in Purgatory

Directions

1. 1
   Salt the pork shoulder and belly well, and refrigerate overnight.
2. 2
   In a large, heavy-bottomed pot over medium heat, heat oil until shimmering.
3. 3
   Add onion, cut sides down.
4. 4
   Cook gently until well-browned, moving occasionally to prevent sticking, about 20 minutes.
5. 5
   Remove onion.
6. 6
   Pour tomatoes (and juices) into a large bowl.
7. 7
   Squeeze tomatoes in your fist to crush into large chunks.
8. 8
   Season with salt and add to pot.
9. 9
   Add pork shoulder, belly and prosciutto to pot and bring to a boil, stirring often.
10. 10
    Reduce to a very low simmer, cover, and cook 4 hours.
11. 11
    Remove from heat and cool to room temperature.
12. 12
    Remove meats from sauce and save for another purpose.
13. 13
    Adjust salt to taste.
14. 14
    In a medium pot, combine polenta, 4 cups water and salt.
15. 15
    Bring to a boil, whisking continuously.
16. 16
    Reduce heat to a simmer and cook, stirring occasionally with a wooden spoon, until tender, about 30 minutes.
17. 17
    Stir in chestnut flour and cook another 3 minutes.
18. 18
    Season with salt and pepper.
19. 19
    Remove from heat and cover.
20. 20
    In a saucepan, combine 3 cups of the ragu with the basil (roughly torn) and 1/2 cup water.
21. 21
    Bring to a gentle boil over medium heat.
22. 22
    Make wells with a spoon for each egg; crack one egg into each well.
23. 23
    Cover pan and cook until eggs are set, 5-10 minutes.
24. 24
    Divide the polenta into warmed bowls.
25. 25
    Place one egg, with some ragu, into each bowl.
26. 26
    Top with ricotta salata.
27. 27
    Serve immediately.