Start by finely chopping one onion and one garlic clove to create a flavorful base for your Italian Eggs in Purgatory.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Incorporate the minced garlic into the skillet with the sautéed onion, allowing it to cook for another minute until golden.

Crush the canned whole tomatoes in your hands before adding them to the skillet, along with chili flakes and salt. Stir and let simmer for about 10 minutes.

Create small indents in the sauce with the back of a spoon. Crack one egg into each indent.

Cover the skillet with a lid and cook the eggs for 6-8 minutes over low heat until the whites are set.

Sprinkle Parmesan cheese and basil leaves before serving with crusty bread.