Eggs In Purgatory (Eggs Trapped Between Heaven and Hell)
Eggs In Purgatory are eggs poached in a thick, flavorful and quick tomato sauce. It’s a simple and economical Italian dish that can be enjoyed for a special breakfast, lunch, or dinner. Serve with a hunk of toasted Italian bread for dipping and you’re in heaven - not purgatory!This serves 1 - 6. You can save any remaining sauce for another meal. Sauce can also be frozen.
Course Breakfast, Lunch, Main Course
Cuisine Italian
Keyword Eggs, Eggs in Tomato Sauce, Poached Eggs, Uova
1 - 6slicesof crusty Italian bread or bread of choice
Olive oil
Instructions
In a large skillet over medium heat, sauté the onions in the olive oil for about 5 - 7 minutes.
Add the garlic and cook for a minute or two being careful not to brown.
Stir in the salt, garlic powder, oregano, pepper, and red pepper.
Slowly add the crushed tomatoes and basil and bring to a simmer. Cook for about ten minutes stirring occasionally. Since it’s expected that the tomatoes will splatter, place a cover over the skillet slightly askew allows the sauce to thicken slightly. You may have to lower the heat if the sauce boils rapidly. The purpose is to cook the sauce and raise the temperature to a simmer enough to cook the eggs.
Make a small indentation with a spoon in the sauce for each egg and carefully crack the eggs in, making sure they do not touch each other. Season with salt and pepper. Cover and cook 4 - 5 minutes, until the whites have set but the yolks are still runny. Be careful not to overcook eggs as you want the yolks runny.
While the eggs are cooking, drizzle a little oil on the bread and place under the broiler or toaster oven until golden.
Remove cover from skillet and check if whites are set and yolks still giggly. Drizzle with a little olive oil, sprinkle with the cheese, and finish with the chopped parsley.
To serve, scoop out the eggs and sauce. Serve with toasted bread for dipping.
Notes
If using 6 eggs:Make an indentation with the back of a spoon for each egg. Carefully crack the eggs in the pan making sure they do not touch. Sprinkle the tops with a little salt and pepper. Cover the pan, lower the heat, and let the eggs cook for about 4 to 5 minutes. You want the egg whites set but the yolks still runny for that crunchy delicious toast to soak up with the tomato sauce.If making 1 to 2 eggs:Get a smaller skillet, scoop in some of that awesome sauce, and repeat the steps above. Save that sauce for the next day or just make individual servings.