Eggs in Purgatory
This unique breakfast recipe is sure to be a satisfying success at the table!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yields: 2 – 3 servings
– 1 tbsp. extra-virgin olive oil
– 2 garlic cloves, thinly sliced
– 3 anchovy filets, chopped (optional)
– 1/2 tsp. crushed red pepper flakes, or less, depending on heat preference
– 1 (28-oz.) can whole tomatoes
– 2 tbsp. butter
– Kosher salt
– Freshly ground black pepper
– 1 sprig basil
– 1/4 c. freshly grated Parmesan, plus more for serving
– 6 room temperature large eggs
– 3 basil leaves, torn, for garnish
Directions
In a large skillet over medium heat, heat oil. Add garlic, anchovy if using, and red pepper flakes. Cook, stirring occasionally, until mixture is fragrant, 1 to 2 minutes.
Add whole tomatoes with their juices to the skillet, along with the butter. Season with salt and pepper and add basil sprig. Using a potato masher, or the back of a wooden spoon, crush tomatoes until a coarse sauce forms. Simmer for 25 minutes, continuing to crush larger pieces of tomato.
Remove basil, stir parm into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover skillet. Cook eggs to desired doneness, 2 to 3 minutes for set whites and runny yolks.
Remove from heat, season eggs with salt and pepper, and garnish with more cheese and torn basil. Serve with crusty bread for dipping.
