Recipe courtesy of Mary Berg
Eggs In Purgatory
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 280
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 13
- Cholesterol
- 243
- Sodium
- 717
- Total: 35 min
- Active: 35 min
Ingredients
2 tablespoons (30 milliliters) olive oil
3 garlic cloves, thinly sliced
3 anchovy fillets
1/2 teaspoon crushed red pepper flakes
2 tablespoons (30 milliliters) white wine, optional
2 cans (398 milliliters/13.45 ounces each) whole cherry tomatoes
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped basil
Kosher salt
Freshly ground black pepper
4 to 8 eggs
Extra virgin olive oil, for serving
Parmigiano-Reggiano cheese, for serving
Fresh basil leaves, for serving
Crusty bread, for serving
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.