Author: Andrea Giang
Rustic herby and spicy tomato based sauce topped with eggs and basil. Eggs in purgatory is simple to make, packed full of flavor, and seriously perfect for a quick meal.
- ¼ cup olive oil
- ½ onion, diced
- 3-4 cloves of garlic, minced
- 1 teaspoon crushed red pepper
- ¼ teaspoon salt, more to taste
- ¼ teaspoon ground black pepper, more to taste
- 1 28 oz can diced or crushed tomatoes
- 1 ½ teaspoons granulated sugar
- 4 large eggs
- ¼ cup fresh basil leaves
- Bread for serving
- Add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.
- Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.
- Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.
- Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.
- Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.
- Remove the pan from heat. Add roughly torn basil leaves on top and parmesan cheese if desired.
- Serve the eggs in purgatory warm with crusty bread.
Recipe by Ask Anna at https://askannamoseley.com/2021/10/eggs-in-purgatory/
3.5.3251