Crush garlic and sauté in olive oil in a medium skillet over medium heat until lightly golden (about 2 minutes).

Add canned tomato puree, torn fresh basil leaves, dried oregano, salt, and pepper to the skillet.

Bring the tomato sauce to a simmer and cook for 15 minutes, or until slightly thickened.

Break an egg into a small cup for easier handling.

With a spoon, create a small well in the tomato sauce for each egg.

Carefully slide the egg from the cup into the prepared well in the sauce.

Repeat the process for the remaining eggs, spacing them evenly in the sauce.

Sprinkle parmesan or romano cheese evenly over the eggs and sauce.

Cover the skillet and cook for approximately 3 minutes, or until the eggs are cooked to your desired doneness (yolks should be runny or firm as preferred).

Serve the eggs in purgatory hot directly from the skillet.