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 cr...