Uova al Pomodoro (Eggs in Tomato Sauce)

Prepare the Sauce

1. Heat the olive oil in a wide, heavy-bottomed skillet over medium heat.
2. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent.
3. Stir in the sliced garlic, dried oregano, and chili flakes (if using), cooking for about 1 minute until fragrant.
4. Pour in the canned tomatoes, crushing them gently with the back of a wooden spoon. Season with the salt and black pepper.
5. Bring the sauce to a gentle simmer, then lower the heat and let it bubble uncovered for about 12 to 15 minutes, stirring occasionally, until it thickens and the flavors concentrate.

Poach the Eggs

1. Use a spoon to create four shallow wells in the simmering tomato sauce.
2. Crack an egg directly into each well (or crack them individually into a small bowl first to slide in gently).
3. Season the tops of the eggs with a tiny pinch of salt and black pepper.
4. Cover the skillet with a lid and cook on low heat for 4 to 6 minutes, until the egg whites are just set but the yolks remain soft and runny.

Garnish and Serve

1. Remove the skillet from the heat immediately to prevent the yolks from overcooking.
2. Scatter freshly torn basil leaves over the top and sprinkle with grated Parmigiano Reggiano.
3. Serve straight from the skillet alongside thick slices of warm, crusty bread for dipping.