Italian Eggs in Purgatory

Step 1Prepare all the ingredients you'll need. Mince the garlic and slice the onion.

Step 2Grease a medium skillet with olive oil and cook the onion on medium-high until fragrant and lightly browned for 3-5 minutes. Add the minced garlic and cook for another 30 seconds.

Step 3Add the tinned tomatoes (break with a spatula if they are not chopped). Add a good pinch of salt and pepper and stir to combine. Reduce the heat to medium-low and cook for 3-5 minutes.

Step 4Using a spatula, create a small well. Crack one egg into the well and repeat for the remaining eggs. (It's better if you crack the eggs one by one into a small bowl before tipping in.)

Step 5Reduce the heat to medium and cook until the whites are opaque and the yolks are still runny. You can cover it with a lid to speed it up or place it under a broiler and cook for a few minutes.

Step 6Sprinkle with grated parmesan cheese. You can optionally place the skillet (if ovenproof) under a broiler to crisp up.

Step 7Sprinkle with fresh herbs such as basil or parsley. You can also add a few drops of white or black truffle oil. Serve immediately while still warm, on its own or with our 90 Second Keto Bread.