Egg in Pergatory
- 1 cup minced onions
- 3 tablespoons olive oil
- 2 1/2 pounds crushed tomatoes
- 1 teaspoon red pepper flakes
- Salt and pepper
- 8 eggs
- 8 fresh basil leaves
- 1/2 cup pecorino Romano
- Toast, for serving
Break the eggs into the sauce. Cover with a lid for about 1 minute. Eggs should be nicely done.
To serve, place eggs on a large plate, add a couple spoonfuls of sauce, sprinkle with fresh basil, pecorino, and serve with toast.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Mark Gallagher, Becco's Restaurant