Eggs In Purgatory

Heat the olive oil in a heavy skillet over medium heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Add the tomatoes to the skillet and bring the mixture to a simmer. Stir in the basil, parsley, salt, and pepper.

Turn the heat to medium-high. Cook, stirring frequently, until the tomato mixture is thick and almost no liquid remains in the pan, about 15 minutes. If desired, the recipe can be cooled and refrigerated before serving for up to 24 hours at this point).

Create indentations in the tomato mixture with a large spoon spaced evenly apart for each egg. Carefully break one egg into each indentation. Sprinkle the eggs with salt and pepper.

Cover the skillet and reduce the heat to low. Let the eggs cook until softly set, about 6 minutes.

Preheat the oven broiler.

Brush both sides of the bread slices with olive oil and place them on a baking sheet. Place the baking sheet under the broiler and cook, turning the bread as needed, until browned on both sides.

Place the toasted bread slices in shallow bowls. Top each with an egg and sauce and sprinkle with Parmesan cheese. Serve immediately.