Recipe courtesy of Scott Conant
Recipe courtesy of Scott Conant
Watch how to make this recipe.
Eggs in Purgatory
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- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 495
- Total Fat
- 37 g
- Saturated Fat
- 7 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 18 g
- Cholesterol
- 372 mg
- Sodium
- 1396 mg
- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 495
- Total Fat
- 37 g
- Saturated Fat
- 7 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 18 g
- Cholesterol
- 372 mg
- Sodium
- 1396 mg
Ingredients
Tomato Sauce:
Eggs:
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Directions
- For the tomato sauce: In a large deep skillet or braiser, heat the olive oil, onions and garlic over medium heat. Cook until the vegetables are soft and tender, about 10 minutes. Add the red pepper flakes and oregano and cook for an additional 3 minutes. Add the tomatoes, chipotle and basil sprigs and bring to a simmer. Adjust the heat and simmer, stirring frequently, until slightly thickened, about 2 1/2 hours. Season with salt.
- For the eggs: Make 6 slight wells in the tomato sauce with the back of a spoon, leaving a light covering of sauce on the bottom. Carefully crack an egg into each well. Use a chopstick to stir the egg whites into the sauce without breaking the yolks. Season with a pinch of sea salt. Cook over medium heat until the whites are cooked through, 6 to 8 minutes. Top with Parmesan, additional basil and a drizzle of olive oil. Serve with grilled bread.
