Eggs In Purgatory

INGREDIENTS

1 tbsp. extra-virgin olive oil

2 garlic cloves, thinly sliced

3 anchovy filets, chopped (optional)

1/2 tsp. crushed red pepper flakes, or less, depending on heat preference 

1 (28-oz.) can whole tomatoes

2 tbsp. butter

Kosher salt

Freshly ground black pepper 

1 sprig basil

1/4 c. freshly grated Parmesan, plus more for serving

6 room temperature large eggs 

3 basil leaves, torn, for garnish

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add garlic, anchovy if using, and red pepper flakes. Cook, stirring occasionally, until mixture is fragrant, 1 to 2 minutes.
2. Add whole tomatoes with their juices to the skillet, along with the butter. Season with salt and pepper and add basil sprig. Using a potato masher, or the back of a wooden spoon, crush tomatoes until a coarse sauce forms. Simmer for 25 minutes, continuing to crush larger pieces of tomato.
3. Remove basil, stir parm into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover skillet. Cook eggs to desired doneness, 2 to 3 minutes for set whites and runny yolks.
4. Remove from heat, season eggs with salt and pepper, and garnish with more cheese and torn basil. Serve with crusty bread for dipping.