Cheesy Eggs in Purgatory

Ingredients

• 28 oz can San Marzano whole peeled tomatoes   
• 3 cloves garlic  
• 3 anchovy fillets  
• Handful fresh basil leaves  
• 1/2 tsp salt  
• 1/2 tsp black pepper   
• 1/2 tsp chili flakes (optional)  
• Olive oil  
• Pinch of sugar (optional)  
• 2 tbsp butter  
• 6 eggs  
• 1 cup shredded provolone or mozzarella cheese 

Directions

1. Combine the tomatoes, garlic, anchovies, basil, salt, pepper and chili flakes in the blender. Pulse a few times and purée until smooth.   
2. Heat a large, shallow skillet to medium low,  then add in the olive oil and tomato sauce. Simmer for 10 minutes until it thickens. Taste test and add more salt if needed and a dash of sugar if it’s tart. Then melt in the butter.  
3. Crack eggs in small bowls, this will help ensure that the yolks don’t break in the skillet. Carefully pour them into the tomato sauce. Season each egg with a dash of salt then cover for about 2 minutes. Next sprinkle in the cheese. Cover once more for another minute to allow the cheese to melt. The whites of the eggs should be set and the yolks still runny.  
4. Garnish with more basil and enjoy with toasted bread! 

Makes: 4-6 servings