Eggs in purgatory (baked in spicy tomato sauce)

Use the Tavola app to make this spicy Italian egg dish for brunch

Daniel Costa of Edmonton's Corso 32 and Bar Bricco helps the home cook master Italian entertaining with his app Tavola, which features recipes, wine pairings and music playlist. Here's a recipe for eggs in purgatory. Download the app on iTunes.

"Although this would seem to be a breakfast dish I prefer it for lunch or as a late night snack. I always wondered why it wasn’t called ‘eggs in hell’ since it is cooked in a spicy tomato sauce." -- chef Daniel Costa.

1/4 cup extra-virgin olive oil
1/2 small red onion, julienned
2 cloves garlic
1 796 ml can San Marzano tomatoes, crushed with hands
1 tbsp chili flakes
1 tbsp kosher salt
1 handful basil
4 eggs

In a medium sized pan over medium high heat, heat olive oil. Add onion, stir frequently until the onion is translucent. Add garlic and cook for an additional 2 minutes. Add the tomatoes, chili flakes, salt and basil, cook for 7 minutes, stir occasionally.

Turn heat down to medium. Crack the eggs in a bowl, gently pour the 4 eggs on the tomatoes in the pan, season with salt.

Cook until the egg whites are fully cooked and the yolks are runny, approximately 8 minutes.

Remove from heat and allow the eggs to rest for 2 minutes, serve with a drizzle of extra virgin olive oil & a crusty piece of bread.

Serves 2 as a secondo or 4 as a antipasto