Recipe courtesy of Mary Berg
Eggs In Purgatory
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 280
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 13 g
- Cholesterol
- 243 mg
- Sodium
- 717 mg
Perfectly soft-cooked eggs swimming in an insanely delicious tomato-based sauce infused with garlic and herbs, this is a one-pan meal you never knew you needed in your life.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 280
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 13 g
- Cholesterol
- 243 mg
- Sodium
- 717 mg
Ingredients
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Directions
- Heat the olive oil in a large skillet over medium heat. Add the garlic, anchovy fillets and red pepper flakes. Cook for 1 to 2 minutes, stirring frequently, just until the garlic is softened and the anchovies have broken down. Stir in the wine, if using, cook 1 minute. Add the tomatoes. Bring to a simmer and cook for 10 to 15 minutes, until thickened.
- Add the parsley and basil and season to taste with salt and pepper. Using a spoon, make slight wells in the tomato sauce and crack an egg into each. Cover with a tight-fitting lid, turn the heat down to medium-low and cook until the whites are firm and the yolks are runny, 4 to 6 minutes.
- Drizzle with extra virgin olive oil, grate over some Parmigiano-Reggiano and scatter with basil. Serve immediately with hunks of crusty bread.
