Eggs in Purgatory
Dive into the bold, comforting flavors of *Eggs in Purgatory*, a classic Italian-inspired dish that brings together perfectly poached eggs nestled in a rich and spicy tomato sauce. This one-pan wonder features sautéed onions, fragrant garlic, and a kick of crushed red pepper flakes, simmered to perfection with crushed tomatoes and a touch of oregano. The eggs are gently cooked in the sauce until the whites are set and the yolks remain lusciously runny, creating the perfect pairing for toasted sourdough or crusty bread. Ready in just 35 minutes, this savory, protein-packed recipe is ideal for a satisfying breakfast, brunch, or even a light dinner. Garnished with fresh parsley for a hint of brightness, *Eggs in Purgatory* delivers comfort food at its finest in a simple yet elegant presentation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 0.5 teaspoons crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 1 teaspoons dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large eggs
- 2 tablespoons, chopped fresh parsley
- 4 slices, toasted bread (sourdough or crusty bread)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until soft and translucent.
Stir in the minced garlic and crushed red pepper flakes. Sauté for another 1 minute, until fragrant.
Pour in the canned crushed tomatoes. Stir well to combine with the onion and garlic mixture.
Season the sauce with dried oregano, salt, and black pepper. Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
Using the back of a spoon, create four small wells in the simmering tomato sauce. Crack one egg into each well.
Cover the skillet with a lid and cook the eggs for 5-7 minutes, or until the whites are set, but the yolks are still runny. Adjust cooking time if you prefer fully cooked yolks.
Remove the skillet from heat and sprinkle the dish with freshly chopped parsley.
Serve immediately with toasted slices of sourdough or crusty bread for dipping.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 42.6 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 454 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3403 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
