Online Round 2 Recipe - Eggs in Purgatory
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 494
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 50
- Dietary Fiber
- 7
- Sugar
- 15
- Protein
- 21
- Cholesterol
- 320
- Sodium
- 996
- Total: 28 min
- Prep: 10 min
- Cook: 18 min
Ingredients
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon chopped garlic
1 (15-ounce) can crushed tomatoes
1 1/2 cups leftover bloody Mary mix
Salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh basil leaves
4 eggs
4 slices crusty bread, toasted
Directions
- Heat the canola oil in a medium skillet over medium heat. Add the onion and saute until soft, about 5 minutes, then add the garlic and cook for 1 more minute. Stir in the crushed tomatoes, reserved bloody Mary mix and season with salt and crushed red pepper. Let simmer 5 minutes and then add the basil.
- Crack the 4 eggs into the tomato sauce, and cook until the whites are set and the yolks are still runny. Transfer some of the sauce into 2 shallow serving bowls. Add 2 eggs to each bowl and serve with toasted bread.