Eggs in Purgatory Amatriciana
Warm the olive oil in a medium frying pan over medium high heat and add the guanciale, Cook, stirring occasionally, until golden and crispy on all sides, 3 to 4 minutes. Add the onions and crushed red pepper and cook until the onions are soft, 7 minutes. Add the garlic and cook 1 minute. Add the white wine and reduce by half. Add the tomatoes and simmer until the sauce thickens slightly, 10 minutes. Check the thickness by pulling a wooden spoon across the bottom of the pan and stays separated, it’s done. Season to taste with salt and pepper.
Pour the tomato mixture into 2 separate 7-inch cast iron frying pan. Place on medium heat and when the tomato sauce bubbles, remove from the heat. Make 4 indentations in the sauce. Break the eggs, one by one into a small bowl, and with the spoon, add one egg into each indentation. Cover and cook until the white of the eggs are firm but the yolks are still runny, about 3 to 4 minutes.
Season the eggs with salt and pepper. Sprinkle the top with Parmigiano Reggiano and torn basil leaves and serve immediately. This is delicious with toasted bread or focaccia.
2 tablespoons extra virgin olive oil
2 ounces guanciale, ¼-inch dice
1 small red onion, minced
Pinch of crushed red pepper
1 clove garlic, minced
1/4 cup dry white wine
2 ½ cups canned Italian tomatoes, peeled, seeded and pureed (I use Mutti brand's canned Polpa)
Kosher salt and freshly ground black pepper
4 large eggs
1/4 cup finely grated Parmigiano Reggiano
4 basil leaves
Toasted bread or focaccia