Eggs in Purgatory
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Eggs in Purgatory
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Eggs in purgatory is a flavorful dish of eggs cooked in a robust tomato sauce. Serve it with toasted crusty bread for a quick, simple breakfast!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced (202g)
- 3 garlic thinly sliced, cloves
- 2 (14.5-ounce/411g) cans diced tomatoes
- 2 basil fresh sprigs
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper ground
- 6 large egg
- Parmesan Cheese for serving, grated
- bread for serving, crusty
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the canned tomatoes, basil sprigs, salt, red pepper flakes, and black pepper. Stir, then bring to a simmer and cook, uncovered, until slightly thickened, 2 to 4 minutes.
- Decrease the heat to medium-low. Using the back of a spoon, make 6 divots in the tomato mixture, spacing evenly apart. Crack an egg into a small bowl and carefully place one into each divot. Season the eggs with additional salt and pepper.
- Cover the skillet with a lid and simmer until the egg whites are set but the yolks are still runny, 4 to 6 minutes. Uncover and remove the skillet from the heat. Sprinkle with parmesan cheese and garnish with additional basil. Serve immediately with good, crusty bread.
Notes
- Use a stainless steel or enameled cast iron skillet. I don’t recommend seasoned cast iron or any other reactive metal pans, as the acid in the tomatoes can damage the pan or absorb a metallic flavor.
- To check if your sauce is thick enough: When you make the wells in the tomato sauce for the eggs, look to see if they fill up with liquid very quickly. If they do, your sauce needs a couple more minutes to thicken up before you add the eggs.
- Use freshly grated parmesan cheese. It melts better than the pre-shredded kind at the store.
Nutrition Information
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Calories
185kcal
(9%)
Carbohydrates
4g
(1%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.03g
(2%)
Cholesterol
279mg
(93%)
Sodium
694mg
(29%)
Potassium
161mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
492IU
(10%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 279mg | 93% |
| Sodium | 694mg | 29% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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