A favorite breakfast dish, Uovo in Purgatorio with Cherry Tomato Arrabbiata has all the flavorings you crave in the morning: sweetness from the cherry tomatoes and a kick to get you going. Served with crunchy bread, you can't go wrong.

30 minutes, 2 servings

Ingredients

• 4 organic eggs
• 1 red onion, thinly sliced
• 2 jars of Chef Silvia Barban's Cherry Tomato Arrabbiata
• 1 box cherry tomatoes
• 4 slices of sourdough bread
• 10 basil leaves
• 10 parsley leaves
• 8 mint leaves
• Sea salt 

Preparation

1. Preheat the oven at 350F for 20 minutes.
2. Heat a cast iron pan over medium heat. Put olive oil, red onion and cherry tomatoes and let it cook down slowly.
3. Add the arrabbiata sauce and simmer for 5 minutes.
4. Crack 4 eggs into pan, keeping them separate. 
5. Cover the pan and let cook for 5 minutes. 
6. On a baking pan, lay pieces of sourdough bread and drizzle with salt and olive oil. Cook in the oven until golden, approximately 5 minutes.
7. Check the eggs to make sure the whites are cooked through and the yolks are still runny.
8. Garnish the eggs with extra virgin olive oil, basil, parsley, mint leaves, and sea salt. Serve hot with the toasted bread.