UOVA IN PURGATORIO (eggs in purgatory, for six)

¼ cup extra virgin olive oil

1 medium red onion, thinly sliced

½ cup Gaeta olives, pitted and left whole

1 (28 ounce) can peeled plum tomatoes, drained and cut into ½ inch strips

kosher salt

10 eggs

¼ cup basil, cut into thin ribbons

¼ cup freshly grated caciotta cheese

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1.   In a 12 to 14 inch saute pan, heat the oil over medium heat until just smoking.  Add the onion and cook

until softened and light brown, 7 to 9 minutes.  Add the olives and tomatoes, season lightly with salt and cook slowly until the tomatoes start to break down, about 15 minutes.

2.   Carefully crack the eggs into the pan, keeping them whole and separated from each other.  Cover the pan with a lid or foil and cook until the egg whites have set but the yolks are still runny, 3 to 4 minutes.  Sprinkle with basil and cheese and serve from the pan.

from Mario Batali, Holiday Food