Eggs in Purgatory Recipe

1. 1

   Melt the butter in a medium skillet over medium heat.

2. 2

   Add the onion and a pinch of salt and cook until the onion is translucent and the edges are turning golden, about 8 minutes.

3. 3

   Add the garlic and cook for a minute or so, until fragrant.

4. 4

   Chop or crush the tomatoes and add them, with their juice, to the skillet.

5. 5

   Season with salt, pepper, and a pinch of crushed red pepper.

6. 6

   Bring to a boil, reduce the heat to maintain an active simmer, and cook for 15 to 20 minutes, until thickened.

7. 7

   Turn the heat back up to medium and crack the eggs into the tomato sauce, spacing them evenly.

8. 8

   Season with salt and pepper.

9. 9

   As the whites set, nudge them with a wooden spoon, letting the uncooked whites run into the sauce.

10. 10

    Leave the yolks alone for now.

11. 11

    Once the whites pillow up in the sauce, give everything a stir, to scramble the yolks in lightly.

12. 12

    Slice the bread.

13. 13

    Toast it if you care to, and put a slice or two each on two plates.

14. 14

    Spoon the eggs and sauce over the bread and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.