Eggs In Purgatory

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   1. Heat olive oil in a skillet and toss in garlic and red pepper - the amounts listed are just suggestions. This sauce can be as spicy or garlicky as you wish. When the garlic becomes warm and fragrant, add zucchini and artichoke hearts. Saute until the zucchini warms through and softens slightly.

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   2. Add crushed tomatoes and balsamic vinegar or wine. Bring to a boil, then reduce to a simmer for a few minutes. Taste sauce and add salt and pepper to taste.

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   3. Crack two eggs on top of the sauce, cover pan, and simmer until eggs are done to your liking. I think it's best when the yolks are still runny because when you eat it, they run into the sauce and thicken it up.

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   4. Serve in a bowl and top with grated Parmesan. I think it's fabulous with a crunchy slice of garlic bread to mop up all the goodness your spoon can't catch.

* Per serving · 4 servings · Values may vary.

No additional tips available.