Eggs in Purgatory
-
prep time
5 mins
-
cook time
25 mins
-
total time
30 mins
-
servings
4
ingredients
Pompeian Organic Smooth Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
¼ tsp red pepper flakes
1 can diced or crushed tomatoes (28 ounces)
Kosher salt, to taste
Freshly ground black pepper, to taste
2-4 Large eggs (1-2 per person)
Fresh herbs, such as chives or cilantro, for serving
Parmigiano Reggiano, grated
preparation
- Heat 2 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil in a large skillet over medium-high heat. When hot, add 2 cloves thinly sliced garlic and ½ tsp crushed red pepper flakes. Cook until fragrant and lightly browned, about 1 minute.
- Pour in 1 (28 ounces) can of tomatoes, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Stir well, then simmer for 15-20 minutes, or until sauce has reduced and thickened.
- Create small divots in the tomato sauce, then crack an egg into each. Use 1-2 eggs per person.
- Cover the pan, then cook over medium heat until the egg whites are set, about 3-4 minutes. Serve immediately with grated Parmesan and fresh herbs.
featured products
