Eggs In Purgatory
Eggs In Purgatory is a simple one pan dish made by gently cooking eggs in a savory tomato sauce until the whites are set and the yolks are perfectly runny.
Ingredients
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 cans diced tomatoes
- 6 eggs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons parmesan cheese
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Pour the diced tomatoes into the skillet and stir in the dried oregano and dried basil. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
- Use a spoon to create six small wells in the sauce. Crack one egg into each well.
- Cover the skillet and cook for 4 to 6 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
- Remove from heat and sprinkle with grated Parmesan cheese before serving.
Nutrition
Notes
- Simmer the sauce first: Letting the tomato sauce thicken slightly before adding the eggs helps prevent a watery base.
- Make wells for the eggs: Creating small wells in the sauce keeps the eggs from spreading and helps them cook evenly.
- Cover while cooking: Keeping the skillet covered allows the egg whites to set without overcooking the yolks.
- Adjust doneness carefully: Cook a little longer for firmer yolks or remove sooner for runny centers.
- Serving Suggestions: Serve with crusty bread, toast, or alongside recipes like Greek Yogurt Bagels, Breakfast Vegetable Stack, or Turkey Breakfast Sausage for a complete meal.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!