Eggs in Purgatory (or Basically, Italian Shakshuka!)
Soft-cooked eggs simmered in a robust tomato sauce flavored with garlic, herbs, and red pepper flakes. This Eggs in Purgatory recipe requires a handful of ingredients and is ideal to serve for breakfast, brunch, lunch, or even dinner!
Servings: 3
Calories: 348kcal
Equipment
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 - 2 teaspoons crushed red pepper flakes to preference
- 1/4 cup finely chopped onions
- 1 28-ounce can crushed tomatoes
- 2 tablespoons chopped parsley plus more for serving
- 2 tablespoons basil torn
- 6 large eggs
- no knead bread for serving
Instructions
- INFUSE: Grab a large skillet that you have a lid for. Starting in a cold skillet, add the olive oil, minced garlic, and red pepper flakes to the skillet and sauté for 5 minutes over low heat, stirring occasionally so nothing burns.
- SAUCE: Then kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes. Pour in the tomatoes and season with a generous sprinkling of salt.
- SIMMER: Add the chopped parsley and basil and cook over medium-low heat until it reaches a simmer. Then, let simmer for 12-14 minutes.
- EGGS: Add a cracked egg into a bowl. Using the back of a spoon, make a well in the sauce. If the well holds for 30-40 seconds, the sauce has reduced. If it doesn't allow for it to continue cooking for a few more minutes. Then gently add the cracked egg into the prepared divot. Repeat this with the remaining eggs.
- COVER: Cover and cook for 2-3 minutes if you prefer runny egg yolks, and another 1-2 minutes for more firm eggs.
- BREAD: While the eggs are cooking, drizzle the bread with a little olive oil and toast on a hot grill or griddle. Rub with a clove of cut garlic if you want it to be extra special and sprinkle with a hint of Maldon salt.
- FINISH: When the eggs are done, serve topped with additional chopped basil and parsley on top and sprinkle with salt and pepper as desired.
Nutrition
Calories: 348kcal | Carbohydrates: 23g | Protein: 16g | Fat: 23g | Fiber: 6g | Sugar: 13g
