Eggs in Purgatory Recipe

Eggs in Purgatory is a tasty meal made with eggs cooked in a strong tomato sauce. Toast some fresh bread and serve it with it for a quick and easy breakfast!  

– 2 tablespoons extra-virgin olive oil – ▢1 medium onion diced (202g) – ▢3 garlic cloves thinly sliced – ▢2 (14.5-ounce/411g) cans diced tomatoe – ▢2 fresh basil sprig – ▢1 teaspoon salt – ▢½ teaspoon red pepper flake – ▢¼ teaspoon ground black pepper – ▢6 large egg – ▢Grated parmesan for serving – ▢Crusty bread for serving

INGREDIENTS

In a large skillet, heat olive oil on medium. Include onion and garlic. Cook 5 minutes, stirring regularly, until softened.  

Step 1

Add canned tomatoes, basil, salt, red pepper flakes, and black pepper. Stir, then simmer uncovered for 2–4 minutes until slightly thickened.  

Step 2

Reduce heat to medium-low. Make six evenly spaced divots in the tomato mixture using the back of a spoon. Eggs should be carefully placed into each divot from a tiny bowl. Add salt and pepper to eggs.  

Step 3

Simmer the skillet covered for 4–6 minutes to set the egg whites but keep the yolks runny. Take the skillet off the heat. Add basil and parmesan cheese. Use crusty bread and serve immediately.  

Step 4

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