Eggs in Purgatory

• 1/4 cup of Basil Olive Oil
• 5 garlic cloves
• Kosher salt, freshly ground pepper
• 1/2 teaspoon crushed red pepper flakes
• 20 oz cherry tomatoes
• 1 bunch swiss chard, preferably rainbow
• 6 large eggs
• 4 thin slices of country-style bread
• 1 lemon
• flaky sea salt
• a handful of basil leaves

1. Heat 1/4 cup of basil oil in a mid-sized skillet over medium-high heat. When it begins to simmer, add garlic and season generously with kosher salt and black pepper. Stir constantly until garlic just turning golden around the edges (about 2 min.) Stir in red pepper flakes and add tomatoes. Cook tossing occasionally until tomatoes appear plumped and the skins start to split (about 2 min)
2. Reduce meat to medium. Cover the pan and let cook, stirring tomatoes every few minutes and lightly smashing them with a spoon to release some juices until mixture is saucy and tomatoes are slightly deflated but still hold some shape (about 5-7 min).
3. In the meantime, strip leaves off fo swiss chard and tear into bite-sized pieces depending on your preference. Reserve stems for your next saute and transfer leaves into a bowl.
4. Reduce heat under tomatoes to medium-low and carefully crack eggs into a large measuring glass then slip one at a time into the tomato mixture, spacing them evenly apart around the perimeter of the pan. Season eggs with salt and pepper, cover the pan, and cook until whites are set but yolks are still runny (4-6 min).
5. While eggs are cooking toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from the peel (you'll smell it!). Sprinkle toasts with sea salt.
6. Squeeze about 2 tbsp of lemon juice over green then toss in basil. Drizzle some oil over and season with kosher salt and black pepper. Toss again to combine.
7. Scoop en egg out of the pan, spooning it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. spoon extra sauce around the egg and sprinkle with sea salt. Repeat with remaining eggs. Serve alongside salad and toast.

*Tomato mixture can be made 1 day ahead just let cool, cover and chill. Reheat over medium heat until simmering before adding eggs.