The Italian breakfast, Eggs in Purgatory, where eggs are poached in a spicy and herbaceous tomato sauce, can be ready and on the table in less than 30 minutes!
This dish brings together a few of my gastronomic loves.
Spicy tomato sauce.
I don’t know about you but I am easily inspired to drop whatever I am doing and head straight to the kitchen when the aroma of homemade sauce wafts over me. And when meals as rustic and comforting as Eggs in Purgatory are on the menu, I am destined to make my way to the table for a taste.
What could be better than dipping a piece or two of toasted Italian bread straight into the pan, finishing a cup or two of strong black coffee and discussing the matters of the day with people we love?
When I made this for lunch the other day, Luc and I didn’t even get plates. We saddled up to the table – forks, toast, and napkins in hand, and dug in.
It was a wonderful meal, if I do say so myself.
A simple sauce made of:
- crushed tomatoes
- minced garlic
- chopped flat-leaf parsley
- dried herbs
- olive oil
- red pepper flakes
…designed to cradle a couple of eggs… Mmmhhmmm, it’s a thing of beauty. <—— I say that a lot, don’t I?
Once the sauce is ready, simply crack in your eggs, cover the pan partially and poach for about five minutes until the whites are cooked and the yolk still soft. In the meantime, toast your bread. Top the finished dish with a drizzle more of olive oil (I used cayenne) chopped parsley, cracked black pepper and Parmesan cheese.
This meal makes for a perfect hot and spicy breakfast, brunch, light dinner or late night snack.
It is no mistake, my friends, that I am sharing Eggs in Purgatory the day before Valentine’s Day.
- 2 Tbsp. Olive Oil, divided (I used Cayenne Olive Oil)
- 2 cloves garlic, minced
- ⅓ cup chopped flat-leaf parsley, divided
- ½ tsp. dried oregano
- ¼ tsp. dried basil
- 1 tsp. red pepper flakes
- 14 oz. crushed tomatoes
- 2 - 4 eggs
- ¼ cup Parmesan
- salt & pepper to taste
- 4 slices Italian toast
- Heat a small to medium sized skillet over medium heat. Add 1½ Tbsp. olive oil and let warm.
- Add garlic, ¼ cup parsley, oregano, basil and red pepper flakes.
- Cook and stir for about two minutes until garlic just begins to turn golden.
- Slowly add tomatoes and stir to combine.
- Lower heat to medium-low and simmer for 7 minutes.
- Taste and add more red pepper flakes if needed.
- Make a small well for each egg that you're adding to the sauce.
- Crack them in.
- Sprinkle with Parmesan.
- Cover the pan partially.
- Let the eggs cook for about 5 minutes, or until the whites are set but the yolk still loose.
- In the meantime, make your toast.
- Remove pan from heat and drizzle with a little extra olive oil, black pepper, cheese and remaining chopped parsley.
- Eat with toasted bread.