Tomato Eggs from the Pan

Instructions

• 1
  Peel and finely chop the onion. Peel and crush the garlic.
• 2
  In a large pan, heat 2 tablespoons of oil over medium heat. Then add the chopped onion to the pan and sauté for 2⁠–⁠3 minutes over medium heat.
• 3
  Add the crushed garlic to the pan and sauté everything for another 30⁠–⁠60 seconds.
• 4
  Pour the canned tomatoes into the pan, stir, reduce the heat to low, and let the mixture simmer for 8⁠–⁠10 minutes.
• 5
  Season the cooked mixture with salt and pepper. Then create 4 wells in it and crack 1 egg into each, seasoning with salt and pepper. Cover the pan with a lid and let the mixture cook for 5⁠–⁠7 minutes over low heat.
• 6
  Meanwhile, finely chop the basil.
• 7
  Once the mixture in the pan is cooked and the eggs are done, sprinkle the contents of the pan with grated Parmesan, cover the pan again with a lid, and heat for another 30⁠–⁠60 seconds over low heat to melt the Parmesan.
• 8
  Remove the pan from the heat and sprinkle the finished mixture with chopped basil and chili flakes. Then divide it into 2 servings and serve immediately.