Eggs in Purgatory
User Reviews
5
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Prep Time
2 mins
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Cook Time
20 mins
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Total Time
22 mins
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Servings
1 generous serving
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Calories
302 kcal
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Course
Main Course
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Cuisine
Mediterranean
Eggs in Purgatory
Description
In this recipe, olive oil is warmed and used to gently cook minced garlic and red pepper flakes without browning the garlic. Crushed canned whole plum tomatoes are added along with chopped basil and simmered to develop a thickened, flavorful tomato sauce. Eggs are carefully cracked into the simmering sauce and poached until the whites are set and yolks remain soft. Salt, pepper, and grated Parmesan cheese are added for seasoning and a slight savory sharpness.
The texture combines a smooth, rich tomato sauce with softly poached eggs. The red pepper flakes contribute mild heat that balances the sweetness of the tomatoes. This dish can be served as a simple breakfast, lunch, or light dinner. Leftovers keep for up to two days and are gently reheated to preserve the delicate egg texture.
Ingredients
- 1 tablespoon olive oil
- 1 garlic minced or grated, clove
- ¼ teaspoon red pepper flakes
- 14.5 ounces whole plum tomatoes canned
- 1 tablespoon basil or 1 teaspoon dried, chopped, fresh
- 2 egg
- salt to taste
- black pepper to taste
- 2 tablespoons Parmesan Cheese grated
Instructions
- Warm the olive oil over medium heat in a small skillet.
- Add the garlic and red pepper flakes and cook for 2-3 minutes being careful not to let the garlic brown.
- Pour in the tomatoes with their juice and break them up with a spoon or potato masher.
- Add most of the basil, reserving just a bit for garnish, and simmer the mixture for a few minutes or until the liquid has cooked down somewhat (usually takes 8-10 minutes for me).
- Crack each egg into a small bowl and carefully slip them into the pan on top of the simmering sauce. (Note: be sure the sauce is just simmering and not boiling - you just want it bubbling enough to poach the eggs in it.)
- Sprinkle the eggs with a bit of salt and pepper.
- Sprinkle the Parmesan over the egg whites and tomato sauce but avoid getting much onto the yolks.
- Cover the pan with a lid and cook at a simmer for about 5 minutes or until the whites are set and the yolks still runny.
- Remove from the heat and garnish with the remaining chopped fresh basil and, if desired, another little sprinkle of red pepper flakes.
- Serve with plenty of garlic bread to dunk into the eggs and tomato sauce.
Notes
- Store leftovers in the refrigerator for up to two days in a covered container.
- Reheat on low heat on the stove to avoid overcooking the eggs.
- Eggs are done when whites are fully opaque and yolks still jiggle slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1generous serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 302kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 336mg | 112% |
| Sodium | 288mg | 12% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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