Eggs in purgatory

We ate dinner on the early side yesterday, and it was the only proper meal I had had all day. Around 10 I whipped up something easy and artery-clogging. Eggs in purgatory: (adapted from The Sopranos Cookbook) 1 garlic clove, minced 1 Tb olive oil 1 cup canned tomato puree or tomato sauce 1/4 tsp each dried oregano and basil salt and pepper 4 large eggs a TB of grated parmesan Cook the garlic for a minute over medium heat in a small skillet. add the tomato sauce and the seasonings. simmer over a very low heat for about 10 minutes, or thickened slightly. Using a spoon, make a well for each egg, and carefully slide the eggs into the sauce. sprinkle with the cheese and a little bit more pepper (I like to use crushed red pepper in this, too). cover and cook over low heat for about 10 minutes, or until the eggs are done to your liking. For the macaroni, I just put a half cup of frozen peas in the colander before I drained the pasta.