Eggs in Purgatory

Heat the olive oil in a small skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the water and tomatoes and season with salt and pepper. Cover and cook until the tomatoes start to burst but still hold some of their shape, 5–7 minutes.

Using the back of a spoon, create 2 wells in the tomato mixture. Crack an egg into each well. Season with salt and pepper.

Cook uncovered for 5–6 minutes, until the egg whites are set but the yolks are still a bit runny.

Serve immediately.

Enjoy!