Hot as Hell eggs...Fayah Peppa

Ingredients: 4 tablespoon extra-virgin olive oil 1 medium onion coarsely chopped 6 cloves garlic thinly sliced 4 jalapeño peppers seeded and cut into 1/4 inch dice 1 teaspoon hot chile flakes 3 cup basic tomato sauce 8 large eggs 1/4 grated Parmigiano Reggiano or Pecorino Shredded basil Salt and pepper 1 tsp Fayah Peppa Sauce Ingredients: 4 tablespoon extra-virgin olive oil Method: Place a skillet, preferably cast iron, on the grill over medium-high heat. Add the oil and heat until just smoking. Ingredients: 1 medium onion coarsely chopped 6 cloves garlic thinly sliced 4 jalapeño peppers seeded and cut into 1/4 inch dice 1 teaspoon hot chile flakes Method: Add the chopped onion, garlic, jalapeños and chile flakes and cook until softened and light brown, about 7 minutes. Ingredients: 3 cup basic tomato sauce 8 large eggs Salt and pepper Method: Add the tomato sauce and bring to a boil. Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce. Season with salt and pepper. Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes. Ingredients: 1/4 grated Parmigiano Reggiano or Pecorino Shredded basil for garnish instructions Remove the pan from the heat and sprinkle with cheese and some shredded basil. Allow to cool 3-4 minutes. Garnish with basil and serve