Eggs in Purgatory
Serves 2
5 mins prep
25 mins cook
30 mins total
Eggs simmered in a salty, spicy tomato sauce with parmesan, fresh herbs and some crusty bread.
Add 2 tablespoons of olive oil into a medium skillet over medium heat
Add 2 finely minced cloves of garlic and a few anchovy filets and cook for 60-90 seconds stirring constantly to break the anchovies down into very small pieces
Add 28 ounces of crushed tomatoes, bring to a simmer and simmer for 15-20 minutes or until the tomatoes have thickened and most of the liquid has evaporated
Add a big pinch of salt, black pepper and red pepper flakes, 2 teaspoons of dried Italian herbs, 1 tablespoon of butter and 1/4 cup of shredded parmesan into the tomato sauce and stir until evenly distributed
Use the back of a spoon to create dips in the tomato sauce and crack 3 or 4 eggs into each divot
Season the eggs with salt and black pepper and cover the skillet
Cook over medium heat until the eggs are cooked to your liking (about 4 minutes for runny yolks or 8 minutes for fully set yolks)
Serve garnished with fresh parsley and more parmesan with some crusty bread
