eggs in purgatory amatriciana

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 ounces guanciale, ¼-inch dice (or subsitute bacon!)
• 1 small red onion, minced
• Pinch of crushed red pepper
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 2 ½ cups canned Italian tomatoes, peeled, seeded and pureed (I use Mutti brand's canned Polpa)
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 1/4 cup finely grated Parmigiano Reggiano
• 4 basil leaves, optional for garnish