Eggs in Purgatory
A delightful dish that beautifully marries eggs and zesty tomato sauce, perfect for breakfast, brunch, or light dinner.
Ingredients
Main Ingredients
- 4 large large eggs Use organic for better flavor.
- 1 can (14 oz) diced tomatoes Canned or fresh, as per preference.
- 1 medium onion, diced For flavor base.
- 2-3 cloves garlic, minced Adjust amount for personal taste.
- 1 teaspoon red pepper flakes Adjust to taste for desired spiciness.
- 2 tablespoons olive oil For sautéing.
- 1 teaspoon dried oregano For added flavor.
- to taste Salt and pepper Season according to preference.
- For garnish Fresh basil or parsley Fresh herbs elevate the dish.
- to serve Crusty bread Perfect for soaking up the sauce.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion to the skillet and sauté until soft and translucent, about 3–4 minutes.
- Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- Pour in the diced tomatoes along with their juices. Add oregano, salt, and pepper. Simmer the sauce for about 10 minutes.
- Create small wells in the sauce with a spoon, and crack an egg into each well.
- Cover the skillet and cook for 5–7 minutes, until egg whites are set, and yolks are still runny.
- Remove from heat, garnish with fresh basil or parsley before serving.
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Notes
Serve hot directly from the skillet with a basket of warm, crusty bread. Experiment with different vegetables or spices for variations.