Eggs in Purgatory
Eggs simmered in a salty, spicy tomato sauce with parmesan, fresh herbs and some crusty bread.
Servings: 2
Ingredients
- 2 tablespoons of olive oil
- 2 large cloves of garlic, finely minced
- 2-4 anchovy filets
- 28 ounces of crushed tomatoes
- salt, black pepper and red pepper flakes
- 2 teaspoons of dried Italian herbs
- 1 tablespoon of butter
- 1/4 cup of parmesan, finely shredded
- 3-4 eggs
- 2 tablespoons of parsley, finely chopped
Instructions
- Add 2 tablespoons of olive oil into a medium skillet over medium heat
- Add 2 finely minced cloves of garlic and a few anchovy filets and cook for 60-90 seconds stirring constantly to break the anchovies down into very small pieces
- Add 28 ounces of crushed tomatoes, bring to a simmer and simmer for 15-20 minutes or until the tomatoes have thickened and most of the liquid has evaporated
- Add a big pinch of salt, black pepper and red pepper flakes, 2 teaspoons of dried Italian herbs, 1 tablespoon of butter and 1/4 cup of shredded parmesan into the tomato sauce and stir until evenly distributed
- Use the back of a spoon to create dips in the tomato sauce and crack 3 or 4 eggs into each divot
- Season the eggs with salt and black pepper and cover the skillet
- Cook over medium heat until the eggs are cooked to your liking (about 4 minutes for runny yolks or 8 minutes for fully set yolks)
- Serve garnished with fresh parsley and more parmesan with some crusty bread