Eggs in Gehenim

1 onion, cut in half, then finely sliced or chopped
2-3 tbsp extra virgin olive oil
Pinch red pepper flakes, or more to taste
2 c tomato canned (hand crushed) whole tomatoes
1/4tsp dried marjoram
To Taste Kosher Salt
To Taste Ground Pepper
4-6 eggs
Parmesan cheese

In a 9- or 10-inch skillet, combine the onion, the olive oil and the hot pepper and cook over medium heat until the onion is lightly golden. Add the crushed tomatoes, dried marjoram, and a big pinch of salt to start. Simmer for 5 or 6 minutes, until the sauce has concentrated a little. Set the pan aside now (at room temperature or in the refrigerator) if you are not cooking the eggs until later. Before cooking the eggs, bring the sauce back to a simmer, taste and add more salt if necessary, then break the eggs into the bubbling sauce. Cover and cook until the eggs are fully set whites with runny yolks. Serve with grated Parmesan cheese. Drizzle more olive oil over the eggs when serving.