Eggs in Purgatory

• 5 large eggs
• 2 cups mashed potatoes, chilled
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup crushed tomatoes or tomato sauce, warmed
• 2 tablespoons freshly grated Parmesan

Preheat the oven to 200 degrees F.
Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.

Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.

Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
Spoon the tomatos or tomato sauce sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.

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