Eggs In Purgatory - cooking recipe

Ingredients

3 tablespoons unsalted butter
1 onion, chopped
coarse salt
1 garlic clove, minced
14 1/2 ounces plum tomatoes
black pepper
crushed red pepper flakes
4 large eggs

Preparation

Melt butter in a medium skillet over medium heat. Add the onion and a pinch of salt and cook until the onions become translucent, about 8 minutes. Add garlic and cook 1 minute longer.
Crush the tomatoes and add them and their juices to the pan. Season with salt, pepper, and a pinch of crushed red pepper. Bring to boil and then reduce heat to maintain a simmer. Cook until thickened, 15 - 20 minutes.
Turn the heat up to medium and crack the eggs into the tomato sauce. Cover the pan and cook eggs for 3 minutes, or until done to your liking.