Some people say the ‘purgatory’ refers to the red hot sauce and others say it’s because of the spicy red pepper. Either way, this dish is dynamite. I somehow made eggs taste like pasta in this homemade sauce and it was absolutely divine. Use a good crusty bread to soak up the sauce – you won’t want to waste a drop!
Eggs in Purgatory
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves, chopped
- A pinch of red pepper flakes
- 1 (28 oz) can crushed tomatoes
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 sprig fresh basil
- 2 tablespoons grate Parmesan
- 1 tablespoon unsalted butter
- 6 eggs
- Sliced crusty bread, for serving
- Small handful chopped basil (optional)
Directions
- In a large skillet with a lid, heat oil over medium heat. Add the garlic and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
- Simmer until the sauce thickens, about 10-15 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
- Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won’t cook through, so don’t skip that step.)
- While the eggs are cooking, toast bread in a toaster or under the broiler and set aside.
- To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with toast and enjoy!
Adapted from: nytimes.com
Season Generously 