Eggs in Purgatory

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

  • Servings: 3
  • Difficulty: easy
  • Print

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

  1. 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.
  2. Simmer until the sauce thickens, about  10-15 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
  3. 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.)
  4. While the eggs are cooking, toast bread in a toaster or under the broiler and set aside.
  5. 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
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