Recipe courtesy of Mark Gallagher
Egg in Pergatory
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 406
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 22 g
- Cholesterol
- 337 mg
- Sodium
- 1034 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 406
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 22 g
- Cholesterol
- 337 mg
- Sodium
- 1034 mg
Ingredients
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.
