Eggs in Purgatory
A fiery Italian dish featuring eggs poached in a vibrant tomato sauce with garlic, chili flakes, and herbs - perfect for a rustic brunch or quick dinner with crusty bread.
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- ½ tsp red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 4 large eggs
- ¼ cup grated Pecorino Romano
- Fresh basil leaves
- Salt and black pepper to taste
Instructions
- Heat oil in large skillet over medium. Sauté garlic and pepper flakes 1 minute until fragrant.Add tomatoes and oregano. Simmer 10 minutes until thickened. Season with salt.Create 4 wells in sauce. Crack eggs into wells.Cover and cook 5-7 minutes until whites set but yolks remain runny.Sprinkle with cheese and basil. Serve immediately with bread.
Notes
- For richer sauce, add 1 tbsp tomato paste with garlic
- Substitute feta for Pecorino for different flavor profile