Embrace the vibrant, fiery indulgence of Eggs in Purgatory – an Italian classic redefined for the modern palette.
Craving for something out of the ordinary? This is more than just eggs and tomato sauce, it’s a culinary revolution waiting to be unleashed. Your taste buds are about to embark on an incredible journey of intense, provocative flavors.
The stunning blend of the freshest eggs and robust tomatoes, baked delicately to perfection, strikes a balance between rustic simplicity and luxurious indulgence. Enveloped with a velvety layer of mozzarella, it’s an unforgettable medley that will leave you craving for more.
Eggs in Purgatory is more than a mere dish – it’s a celebration of flavors waiting to be explored, a sumptuous delight that promises a gastronomic journey like no other. It’s time to break the breakfast routine and dive into the extraordinary. Are you ready for the Eggs in Purgatory challenge?
Ingredients
6 large eggs
28oz can of diced tomatoes
2 cloves of garlic, minced
crushed red pepper flakes
2 tbsp olive oil
1/2 tsp fine sea salt
1/2 tsp black pepper
1 tbsp basil
2 tbsp grated Parmesan
1 tbsp butter
Method
In a large skillet, heat the olive oil over medium heat.
Add the garlic, season with the crushed red pepper to taste, and cook for 1 minute.
Add the tomatoes, salt, black pepper, and basil to the skillet and turn the heat to medium low.
Simmer the tomatoes, crushing with the back of a spoon, until tomatoes become thick, about 20 minutes.
Add the Parmesan and butter and stir to combine.
Using the back of a spoon, make 6 wells in the tomato sauce and crack 1 egg into each well.
Cover the pan and cook until the eggs are set, about 2-3 minutes for runny yolks.
Serve in bowls with extra Parmesan for topping.
