Eggs in Purgatory

• 2 garlic cloves, minced
• 1/4 c. onion, finely chopped
• 2 T. olive oil
• 2 c. canned tomato puree
• 4 fresh basil leaves, torn into pieces
• salt & pepper, to taste
• 8 eggs
• Parmesan cheese

In a skillet, cook the garlic and onion in the oil until golden brown. Add the tomatoes, basil and salt and pepper to taste. Bring to a simmer, and cook for 15 minutes, until thickened.

With a spoon, make 8 wells in the tomato sauce. Break an egg into each well. Sprinkle with the cheese. Cover and cook for 3 minutes, or until eggs are set.

Serve with a crusty bread to mop up the sauce.