I am just returning home from picking up a few dozen farm fresh eggs from my friend Lisa and I am so excited! These eggs are beautiful and perfect for making one of my favorite dishes, Eggs in Purgatory. Eggs in Purgatory are essentially eggs, slowly poached in a rich and spicy tomato sauce, served with crusty artisan bread to sop up the creamy goodness. What I love about Eggs in Purgatory, other than the fact that it is delicious dish, is that it comes together really fast. You can have dinner on the table in about 20 minutes flat. Eggs in Purgatory is a simple and healthy dish perfect for those nights when you don’t have much time to cook dinner.
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To make Eggs in Purgatory, start by mincing 4 cloves of garlic. Add the garlic to a large, cold skillet along with 2 tablespoons of olive oil and 1 teaspoon of red pepper flakes. Slowly heat up the olive oil, pepper flakes and garlic over low heat, stirring occasionally, for about 10 minutes. You want to infuse the oil with the garlic and pepper flakes slowly, without burning the ingredients.
Next, add 1 teaspoon of kosher salt (or a bit more if using Diamond brand), ¼ teaspoon of pepper, 1 teaspoon of dried basil, 1 teaspoon of granulated sugar and two 15 ounce cans of very high-quality tomato sauce to the pan. Increase the heat to medium, medium-high and cook the sauce until hot and bubbly.
Once the sauce is hot, crack 6 eggs and gently place them on top of the sauce, spacing them evenly out so that they have room to cook. Sprinkle the eggs with a pinch of salt and pepper, cover the pan and cook the eggs until barely set, about 8-10 minutes. Once the eggs are set, uncover the pan, remove it from the heat and grate fresh parmesan over the eggs and sauce. Serve immediately with big hunks of crusty bread. Enjoy!
Eggs In Purgatory
Ingredients
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- ¼ tsp pepper
- 1 tsp dried basil
- 1 tsp granulated sugar
- 2 15 ounce cans tomato sauce
- 6 eggs
- grated parmesan cheese
Instructions
- Add olive oil, minced garlic and red pepper flakes to a large, cold skillet and slowly warm up the oil over very low heat. Heat the oil until the garlic is very fragrant, about 10 minutes.
- Next, add the tomato sauce, salt, pepper, basil and sugar to the pan. Increase heat to medium, medium-high heat, stir and heat the sauce until thick and bubbly.
- Once the sauce is hot, crack 6 eggs and gently place them on top of the tomato sauce, making sure to space the eggs out evenly. (If serving a crowd, feel free to add a few more eggs to the pan.) Sprinkle the eggs with a pinch of salt and pepper, cover the pan and cook the eggs until just set, about 8-10 minutes.
- Once eggs are set, uncover the pan, remove it from the heat and grate parmesan cheese over top of the eggs and sauce. Serve immediately with hunks of crusty artisan bread. Enjoy!
