Eggs in Purgatory
Eggs cooked in tomato sauce for a breakfast, brunch or dinner.
Servings: 4
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium shallot see notes
- 2 garlic cloves finely chopped
- 1 teaspoon red pepper flakes or chopped hot red chili pepper
- 3 tablespoons chopped parsley
- 1 large can Italian plum tomatoes chopped w juice (I used San Marzano from Fresh Market)
- Sea salt
- Grilled or oven browned slices of bread
- 8 extra large eggs
Instructions
- Saute shallot and garlic in olive oil. Add pepper flakes and parsley.
- Squeeze tomatoes with your hand or chop and put all of this in the pan. Simmer until the juices evaporate and you have a thick chunky sauce
- Add eggs. Make sure you break eggs into small dish, one at a time and then slip into the sauce. You don't want to add a broken egg to this dish.
- For stovetop, put lid on and cook about five minutes. The lid will aid in steaming the tops of the eggs.
- For oven bake, bake at 375 degrees F. and bake for about 7 minutes, until all egg white is cooked.
- Optionally: Grill thick slices of bread in cast iron pan on top of stove that has a little swipe of olive oil or bake in oven to brown.
- Serve immediately.
Notes
Shallots (replace with minced garlic clove and 4 tablespoons of small diced onion).