Eggs in Purgatory, Puttanesca-Style

• Serves 1 to 4 (for 4 people, it would be 4 smallish one-egg servings)
• A glug (1 to 2 tablespoons) olive oil, plus extra to finish
• 1 to 2 cloves garlic, peeled
• 1/4 cup flat-leaf parsley leaves, plus extra for garnish
• 2 tablespoons pitted black olives
• 1 tablespoon capers, drained, rinsed
• 1 anchovy filet, minced, or more to taste, if you prefer a heap of them
• 1 teaspoon dried oregano or double that of fresh
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 1 (14-ounce) can diced or crushed tomatoes

Salt, to taste

• 1 to 4 large eggs (shown with 1)
• 1/4 cup grated parmesan or pecorino cheese, plus extra to finish

1. A slice of bread of your choice, per egg
2. On a cutting board, pile garlic, 1/4 cup parsley, olives, capers, anchovies (if using), oregano and pepper and run a knife through them again and again until they’re chopped into a tiny rubble. Heat a small-medium skillet over medium heat. Once hot, swirl in a glug of olive oil and let it warm. Add garlic-parsley heap to pan and cook, stirring, 2 minutes. Add tomatoes carefully because they’re going to splatter like crazy, nd stir to combine. Lower heat to medium-low and simmer sauce for 5 minutes. Taste and add salt or more pepper flakes if needed.
3. Make a small indentation in the sauce for each egg you’re using, and crack them in. Sprinkle the eggs and sauce with parmesan and cover pan pan partially with a lid. [This is when you should toast your bread; I like to brush mine with olive oil and run it under the broiler.] Let the eggs cook for 5 minutes, after which the whites are usually set and the yolks still loose, but when I use more than 1 to 2 eggs in the pan, this can take longer. Cook another minute or two if needed, but keep a close watch so you don’t accidentally hard cook them.
4. Drizzle pan with a little extra olive oil, then finish with more pepper, cheese and parsley. Eat with toasted bread.