Preparation: For any eggs, egg yolks or egg whites used raw or not fully cooked in this version, use commercially available pasteurised products. This also applies to any newly added eggs. If these products are unavailable, fully cook the egg component; both the white and yolk must set. For young children, pregnant people, older adults and people with weakened immune systems, choose the fully cooked version.
1. In a large lidded frying pan, fry the thinly sliced garlic and the chilli flakes in the extra virgin olive oil over low heat for 1-2 minutes until fragrant.
2. Add the peeled tomatoes crushed by hand with their juice, season with salt and cook over medium heat for 15 minutes until slightly thickened.
3. Make 8 small hollows in the sauce with a spoon and carefully crack an egg into each one (it's easier to crack them into a cup first).
4. Salt the whites lightly and pepper the yolks, cover the pan and cook over low heat for 6-8 minutes until the whites are set but the yolks are still runny.
5. Meanwhile, toast the slices of bread.
6. Sprinkle with the chopped parsley and serve straight from the pan with the toast, so everyone can mop up the sauce with the bread.
Tip: The Neapolitan "purgatory" refers to the red, bubbling sauce; you can also sprinkle it with grated parmesan or pecorino, and if you like the yolks firmer, cook for 2-3 minutes longer.
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