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Eggs Diavolo

1 onion, chopped
1 tablespoon olive oil
28 oz can crushed tomatoes
1/2 teaspoon pepper
6 eggs
6 tablespoons grated cheese
6 fresh basil leaves torn into large pieces
Tabasco sauce (optional)

In a large skillet, gently saute onion in the olive oil until
translucent, add tomatoes and pepper, stirring when tomatoes are
bubbling. Break eggs into the sauce and top each egg with 1 teaspoon
of the grated cheese. Cover and simmer 4 or 5 minutes-just until
egg whites are firm. Spoon tomato sauce around eggs. Garnish with
fresh basil and a few drops of Tabasco sauce. If you like, serve
immediately with hot bread.

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