Eggs in Purgatory
Servings: 4
Equipment
- large deep skillet with a lid You don't want to use a cast iron here as the tomatoes will react with the pan and give the sauce a metallic taste.
Ingredients
- 2 Tbsp. Olive Oil Extra Virgin
- 1/2 Each White Onion Diced
- 3-4 Each Garlic Cloves minced
- 2 tsp. Red Pepper Flakes
- 2 tsp. Parsley (optional)(either fresh or dry)
- 1 Lrg. Can Peeled or Crushed Tomatoes (Or 2 Small)
- 2 tsp. Kosher Salt
- 1 oz. Fresh Basil
- 3 oz. Grated Parmesan (save half for topping)
- 6 Each Eggs Large
- 1 Loaf Crusty Bread
Instructions
- Heat oil in a large skillet on medium heat.
- Add diced onion and sauté until soften about five minutes.
- Add red chili flakes, salt as well as garlic and sauté until fragrant about one to two minutes.
- Next add your tomatoes if using whole tomatoes crush with the back of a spoon.
- Lower heat to medium low and simmer for ten minutes.
- Add basil (and parsley if using) stir to combine.
- Make a 6 wells with the back of a spoon and crack an egg in each well.
- Sprinkle half of the parmesan on top.
- Cover with lid and simmer for 6-10 mins or until the egg whites are set and yolks are cooked to your liking.
- While eggs are cooking warm bread in the oven and slice to your likening.
- To serve ladle eggs with sauce into a bowl, sprinkle with some of the remaining parmesan, and some fresh torn basil. Serve with fresh warmed sliced bread for dipping.