Eggs in Purgatory


1/3 c olive oil
1/4 c chopped onion
1 (28oz) can crushed tomatoes
4 fresh basil leaves, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
12 eggs


Heat oil in skillet over medium heat. Sauté the onion until it is translucent, about 3 to 4 minutes Add the tomatoes, basil, salt and pepper along with the oregano. Simmer over medium-low heat for 10 to 15 minutes. Drop the eggs, 1 at a time, into the sauce and allow to cook, sunny-side up for 5 to 10 minutes. Remove the pan from the heat; cover and let stand for 5 minutes before serving.