Eggs in Purgatory Recipe
This Eggs in Purgatory is a comforting classic! Poached eggs in a spicy tomato sauce, topped with fresh herbs and cheese.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 cup tomato sauce
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
- 4 large eggs
- 1/4 cup grated parmesan cheese
Instructions
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and red pepper flakes. Sauté for an additional minute until the garlic is fragrant, being careful not to let it burn.
- Pour in the tomato sauce, and add the kosher salt and ground black pepper. Stir everything together and bring the sauce to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld together.
- Using a spoon, make small wells in the sauce for the eggs. Crack each egg into a well, being careful not to break the yolk. Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the chopped fresh parsley and grated parmesan cheese over the top. Serve immediately with crusty bread for dipping or scooping.
Equipment
- Skillet or frying pan
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Notes
- Prepare the tomato sauce ahead of time and store in the refrigerator for up to 3 days.
- Consider using different vegetables like bell peppers or spinach for added flavor.
- Be sure to watch the eggs to avoid overcooking; adjust cooking time for desired yolk consistency.