Eggs in tomato sauce: Uova in Purgatorio with ready-made Sugo

Method

1. Get a pan with a matching lid, about 20-22 cm in diameter. Add the sugo with 80 ml of water and warm over medium heat for about 3-4 minutes, until the sauce is gently simmering.
2. With a spoon, press four wells into the sauce. Crack the eggs one at a time into a small cup and slide them carefully into the wells.
3. Put the lid on and cook the eggs over low heat for about 8-12 minutes. The sauce should simmer gently. The whites and yolks should be fully set; cook longer if needed. If the sauce gets too thick, add a little hot water along the edge of the pan.
4. Take off the heat, add basil if you like and serve immediately with bread. When portioning, put two eggs together with sauce on each plate.