Eggs in Purgatory
A delightful Italian dish featuring poached eggs in a vibrant spicy tomato sauce, perfect for any meal.
Ingredients
Main Ingredients
- 6 large large eggs Use high-quality eggs for best flavor.
- 2 tablespoons olive oil For sautéing.
- 1 small onion, finely chopped Adds sweetness to the sauce.
- 3 cloves garlic, minced For flavor enhancement.
- 1 can crushed tomatoes 14 ounces can.
- 1 teaspoon red pepper flakes Adjust based on spice preference.
- 1 teaspoon paprika For additional flavor.
- 1 teaspoon dried oregano Herb for seasoning.
- to taste Salt and pepper For seasoning.
- Fresh basil or parsley for garnish Adds freshness and color.
- Crusty bread for serving (optional) Ideal for dipping into the sauce.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.
- Stir in the minced garlic and sauté for an additional minute, ensuring it doesn't burn.
- Pour in the crushed tomatoes and stir to combine.
- Add the red pepper flakes, paprika, oregano, salt, and pepper. Let the sauce simmer for about 10 minutes.
Cooking
- Using a spoon, create small wells in the tomato sauce and carefully crack an egg into each well.
- Cover the skillet and let the eggs cook for 5 to 8 minutes, or until the whites are set but the yolks remain runny.
- If you prefer firmer yolks, allow them to cook a bit longer.
Serving
- Once cooked to your liking, remove the skillet from heat and garnish with fresh basil or parsley.
- Serve hot with crusty bread for dipping.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Consider adding vegetables like spinach or bell peppers for added nutrition. Experiment with cheese like feta for extra flavor.