My mama would make this as a main course on Friday nights. Back then, there was no meat on Fridays. She would make fish on those days, but there were times she would make a frittata or "uove ciambotta." We would eat these eggs with crusty Italian bread. You can make these for a brunch - your guests will love them.
Here's what you'll need:
1/2 onion (any type)
4 Tbsp butter
1 15 oz. can tomato sauce
Salt/ pepper to taste
Hot pepper flakes to taste (this is the purgatory part)
Leave it to the Italians with their metaphors.
Slice onion very thin and saute in the butter in a large skillet. Let them cook till soft.
Add tomatoes, parsley, salt, pepper and pepper flakes.
Simmer for approximately 20 minutes. Just before serving, crack each egg and poach, covered, in the cooked sauce.
This amount should be enough for 4-6 eggs.