I guess I've been on a bit of an egg kick lately. Though polenta and eggs are very tasty, I think Eggs in Hell are my current favorite breakfast. Just look at that pan of savory bubbling sauce and delicate eggs.
For me, the key is a highly flavored sauce. Check out this glorious sauce for Eggs in Purgatory (video with sound) that Jill Santopietro made her in her Tiny Kitchen video for the NYTimes. Since my version is veggie, I don't want it to be bland. I make sure that it's got plenty of zing.
I start with a little olive oil in the pan, thinly sliced garlic, a few sliced mushrooms, a handful of torn spinach or fresh basil leaves, maybe a little onion and then homemade tomato sauce in a relatively smooth state. You don't want a chunky sauce to overwhelm the smooth fragile eggs. I also recommend some healthy lashings of tabasco or sriracha. When I say eggs in hell, I mean eggs in HELL.
Once the sauce is bubbling and a bit reduced (watery eggs are terrible!), create two wells for your eggs. This will keep them contained while they cook. Gently crack the eggs into the wells, season with salt and pepper, and cover for 2-3 minutes. I like my eggs with a cooked white and runny yolk, so I don't let them go very long. Take them off the heat and let them cool for a minute while you round up your coffee, tea, plate, fork, what have you . . . and now it's time to gently spoon them out.
If you're virtuous and have toast, this is fine for two people. If not, this is perfect for a stick to your ribs breakfast for one (it's really just two eggs and some sauce, right?). The combination of custardy, runny and creamy egg with the highly-flavored tomato sauce is a satisfying and beautiful meal.