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Eggs "in Purgatory"

3 tb Olive oil
1/2 sm Onion, minced
2 1/2 lb Tomatoes, peeled,seeded and chopped
2 tb Torn fresh basil leaves
2 tb Minced fresh parsley
Salt and freshly ground pepper
4 lg Eggs
4 1/3 Inch thick slices Italian bread
Olive oil
6 tb Freshly grated Parmesan cheese (about 1 ounce)


Heat 3 tbsp. oil in heavy 10 inch skillet over medium heat. Add onion and cook until softened, stirring occasionally, about 6 minutes. Add tomatoes and bring to simmer. Mix in basil, parsley, salt and pepper. Increase heat to high and cook until almost no liquid remains in pan, stirring frequently, about 15 minutes. (Can be prepared 1 day ahead. Cool, cover and refrigerate before continuing.)

Press back of large spoon into tomato mixture in 4 places, spacing evenly apart and forming wells. Carefully break 1 egg into each well. Season eggs with salt and freshly ground pepper. Cover and cook over low heat until eggs are soft-poached, about 6 minutes.

Meanwhile, preheat broiler. Brush both sides of bread with oil. Place on baking sheet. Broil bread until golden brown on both sides.

Sprinkle cheese over eggs. Divide toast between shallow bowls. Gently spoon eggs and sauce over toast. Yield: 2 servings.


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