Eggs in purgatory
Are you looking for a simple cozy meal that is easy to make and fun to share with the whole family? Eggs in purgatory is a one skillet dish, originally Italian, made with eggs poached in a savory delicious tomato sauce. It works perfectly for breakfast, brunch or supper and can be enjoyed by simply dipping some bread in the still runny eggs then soaking it in the robust comforting sauce! It’s pure pleasure in one dish!
Eggs in purgatory
Yield: 4
Ingredients
- 1 onion finely chopped
- 4 garlic cloves minced
- 2 cups tomatoes peeled and chopped
- 1 tsp red pepper flakes
- Salt and pepper to taste
- 1/2 cup fresh basil leaves chopped
- 4 eggs
- 2 tbsp Parmesan cheese (optional)
Instructions
- Heat a large skillet on high.
- Add the chopped onion with 1 tbsp of water and lower the heat.
- Cook stirring frequently until soft. Add the garlic and cook for 1 minute until fragrant.
- Stir in the tomatoes along with 1/2 cup of water.
- Add the pepper flakes and salt and pepper to taste. Stir in the basil leaves.
- Bring the sauce to a boil and let simmer for 10 to 15 minutes until it thickens.
- Make 4 deep holes in the sauce using the back of a tbsp.
- Crack 1 egg in each hole and sprinkle with the Parmesan cheese.
- Cook covered until the whites are set but the yolks are still runny (around 3 minutes).
- Drizzle with some olive oil and sprinkle with some more basil leaves.
