Eggs Purgatory, also known as "Uova al Purgatoria" in Italian, combines the richness of eggs with a spicy tomato sauce. It's a perfect choice for dinner when you want a comforting meal, with a bold and hearty taste and just the right amount of heat. 

4 large eggs
1 tbsp EVOO olive oil
1 tbsp Garlic EVOO 
1 small onion, finely chopped
1 large can San Marzano tomatoes crushed by hand
1 tbsp Cayenne EVOO or more for the preferred level of heat 
1 tsp dried oregano or Oregano white balsamic
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
Garnish: Grated Parmesan, fresh parsley leaves

Heat the EVOOS in a large skillet over medium heat. Add onion and sauté for about 3-4 minutes until it becomes translucent. ADD crushed tomatoes, dried oregano or white balsamic if using, salt and pepper. Simmer for 10-15 minutes, allowing it to thicken and the flavours to meld. Adjust the spiciness by adding more Cayenne EVOO if desired. Once the sauce has thickened, create small wells or indentations in the sauce with a spoon. Crack the eggs directly into these wells. Season each egg with a pinch of salt and black pepper. Cover the skillet with a lid and reduce the heat to low. Allow the eggs to cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer your yolks more cooked, leave them on for an additional 1-2 minutes. If desired, garnish with grated Parmesan cheese and fresh parsley leaves for added depth of flavour and presentation.