Eggs in Purgatory
Eggs in Purgatory is a comforting Italian dish featuring poached eggs nestled in a rich, spicy tomato sauce. This vibrant meal is perfect for brunch or a quick weeknight dinner, offering an explosion of flavors that will have your taste buds dancing. With its delightful aroma and colorful presentation, this recipe is sure to impress family and friends alike!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Poaching
- Cuisine: Italian
Ingredients
Scale
- 4 large eggs
- 1 can (14 oz) crushed tomatoes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 2 tbsp extra virgin olive oil
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, salt, and pepper. Simmer for 10-15 minutes until slightly thickened.
- Create small wells in the sauce and crack an egg into each well.
- Cover and poach eggs for 5-7 minutes until whites are set but yolks remain runny.
- Garnish with fresh herbs and serve immediately with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 215mg
Keywords: - For added flavor, consider incorporating spinach or bell peppers into the sauce. - Store leftovers in an airtight container for up to three days; reheat gently on the stove with a splash of water.