Eggs In Purgatory

This dish is one that is commonly eaten during meatless meals. In my family, we enjoy this during Lent, typically on Good Friday, or on other various Fridays during the season. It is simply soft eggs in a tangy red sauce. It originated in Naples and then became popular in many other regions. It is simple and delicous!













Recipe


Ingredients

3 tbs. olive oil
5 cloves of garlic, minced
1 tsp. crushed red pepper flakes
1/4 cup finely chopped onions
1 (28 oz.) can crushed tomatoes
2 tbs. chopped parsley
2 tbs. torn basil
5-6 large eggs



Instructions

1. In a large, cold skillet, add olive oil, minced garlic, and red pepper flakes, then sauté for 5 minutes over low heat. Make sure to stir occasionally so nothing burns. Raise the heat to medium high and add onions. Cook for an additional 4 to 5 minutes.

2. Pour in the tomatoes and season with a generous amount of salt. Add the chopped parsley and basil. Cook over medium-low heat until it reaches a simmer. Let it simmer for 12-14 minutes.

3. Add cracked eggs into a bowl. Using the back of a spoon, make a well in the sauce. If the well holds for 30-40 seconds, the sauce has reduced. If it doesn't, allow for it to continue cooking for a few more minutes. 

4. Gently add the eggs into the prepared divot. Repeat with the remaining eggs. Cover and cook for 2-3 minutes for runny eggs and 1-2 minutes more for firm eggs. Serve hot with a garnish of basil and over a toasted. crusty bread.




Check out this 11 Inch, Non-Stick, Cast Iron Skillet from Zakarian by Dash.


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