Eggs in Purgatory

2 cloves garlic
½ medium yellow onion
¼ cup rice bran oil
1 tsp chilli flakes
½ tsp SIDS SALT & PEPPER
790 g can crushed tomatoes
¼ tsp SIDS CRAZY SALT
6 large eggs
2 tbsp Pecorino Romano or Parmesan cheese, finely grated
¼ cup loosely packed fresh basil leaves
Crusty bread, for serving

Mince garlic cloves and finely chop yellow onion.
Heat oil in a 30 cm frypan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 3-4 minutes.
Add chilli flakes, SIDS SALT & PEPPER and continue cooking until the onion mixture turns golden-brown, about 1 minute more.
Add crushed tomatoes, SIDS CRAZY SALT and stir to combine. When the mixture begins to bubble and splatter, lower the heat as needed to maintain a simmer and continue cooking until the sauce is flavourful and no longer raw tasting, about 20 minutes. Cut basil leaves into strips as thin as possible.
Using a spoon, create a depression to the best of your ability in the tomato sauce. Crack 1 large egg into the depression, then spoon some of the tomato sauce over the egg to cover. Repeat with the remaining 5 eggs, spacing them evenly apart in the pan.
Cover and cook on medium heat until the whites are just set, 6-8 minutes for runny yolks. (cook longer for set yolks) Uncover and sprinkle with the cheese and basil. Divide between 3-4 bowls and serve with crusty bread.