4 purgatorio eggs Recipes

tomato sauce* per person (you need enough to cover the bottom of the pan), eggs per person, kosher salt, freshly ground black pepper, freshly grated parmesan cheese (parmigiano reggiano)

olive oil, minced garlic or 1/4 tsp garlic powder, chopped onions or 1 tsp dried onion flakes, tomato, diced, tomato puree or 1/4 cup a little less tomato paste or 1/4 cup pasta sauce, chopped fresh basil or 1 pinch dried basil, chopped fresh parsley or 1 pinch dried parsley or 1 pinch dried italian seasoning, hot sauce, any kind, eggs, room temp is best, toast, salt and pepper

extra-virgin olive oil, red onion, thinly sliced, gaeta olives, pitted but left whole, peeled tomatoes , juices drained and set aside for another use, tomatoes cut into 1/2-inch strips, salt, eggs, basil , cut into chiffonade, caciotta, freshly grated