Eggs in Purgatory.
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Eggs in Purgatory.
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Eggs in Purgatory... aka the ultimate breakfast/brunch/dinner recipe! This southern Italian inspired dish features a hearty tomato sauce base, perfectly cooked eggs, and feta and fresh chives on top. Serve with plenty of crusty bread to dip in the egg yolks.
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Ingredients
For the Sauce:
- 1/4 cup (57ml) olive oil
- 6 cloves garlic minced
- 3/4 teaspoon red pepper flakes crushed
- 1 ounce crushed tomatoes with basil can
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup basil chopped, fresh leaves
- 1/4 cup parsley chopped, fresh leaves
For the Eggs:
- 2 Tablespoons (14ml) olive oil
- 1/4 teaspoon red pepper flakes crushed
- 1 large yellow onion diced, large
- 1 large red bell pepper diced
- 1/2 teaspoon salt plus more for the eggs
- 1/4 teaspoon black pepper plus more for the eggs
- 6 large egg
- 3 ounces feta cheese crumbled
- 2 teaspoons chive finely chopped, fresh
- 1 loaf bread sliced or torn, for serving, crusty
Instructions
For the Sauce:
- Heat the oil in a large saucepan over medium-heat. Add garlic and cook for 1 to 2 minutes, stirring frequently, until garlic is fragrant. Add crushed red pepper, and stir to combine.
- Add in the crushed tomatoes and stir well. Bring the mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, for 30 minutes.
- Mix in the salt, pepper, and fresh herbs. Cook for another 5 minutes. Taste and adjust seasonings, if needed. Remove from heat. Use in the recipe below.
For the Eggs:
- Heat the olive oil in a large 12-inch cast-iron skillet over medium-heat. Add in the crushed red pepper and cook for a minute. Add in the onion and cook for 5 minutes, or until slightly softened. Add in the bell pepper and continue cooking, stirring occasionally, for 5 more minutes, or until the pepper has slightly softened.
- Stir in the garlic and cook for 1 minute, or until fragrant. Then pour in all of the spicy marinara sauce. Increase the heat to medium-high and bring the mixture to a simmer. Then reduce to medium-low.
- Carefully break the eggs into a large measuring cup, taking care not to break the yolks.
- Using the back of a spoon, create (6) 2-inch divots in the sauce mixture. Gently pour 1 egg into each hole. Season the eggs with salt and pepper.
- Cook over medium-low heat until the egg whites have set, but the yolks are still runny, about 8 minutes. If you find your egg whites aren’t setting, you can place a lid on top of the pan to help them along.
- Remove the pan from heat. Sprinkle the entire pan with crumbled feta and chives. You can also garnish with extra parsley or basil, if desired.
- Then carefully scoop the eggs and sauce out of the pan and into bowls. Serve with crusty bread!
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