Egg in Pergatory

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup minced onions
  • 3 tablespoons olive oil
  • 2 1/2 pounds crushed tomatoes
  • 1 teaspoon red pepper flakes
  • Salt and pepper
  • 8 eggs
  • 8 fresh basil leaves
  • 1/2 cup pecorino Romano
  • Toast, for serving
Directions
  • In a non-reactive saucepan, lightly saute the onions in olive oil. Add the tomatoes, red pepper flakes, and season with salt and pepper. Simmer for 20 minutes, stirring occasionally.

  • Break the eggs into the sauce. Cover with a lid for about 1 minute. Eggs should be nicely done.

  • To serve, place eggs on a large plate, add a couple spoonfuls of sauce, sprinkle with fresh basil, pecorino, and serve with toast.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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