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Eggs in Purgatory.

Ashley Manila
Eggs in Purgatory... aka the ultimate breakfast/brunch/dinner recipe! This southern Italian inspired dish features a hearty tomato sauce base, perfectly cooked eggs, and feta and fresh chives on top. Serve with plenty of crusty bread to dip in the egg yolks.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Dinner
Cuisine Italian

Ingredients
 

For the Sauce:

  • 1/4 cup (57ml) olive oil
  • 6 cloves garlic minced
  • 3/4 teaspoon crushed red pepper flakes
  • 1 28 ounce can crushed tomatoes with basil
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh basil leaves chopped
  • 1/4 cup fresh parsley leaves chopped

For the Eggs:

  • 2 Tablespoons (14ml) olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large large yellow onion diced
  • 1 large red bell pepper diced
  • 1/2 teaspoon salt plus more for the eggs
  • 1/4 teaspoon black pepper plus more for the eggs
  • 6 large eggs
  • 3 ounces feta cheese crumbled
  • 2 teaspoons fresh chives finely chopped
  • 1 loaf crusty bread sliced or torn, for serving

Instructions
 

For the Sauce:

  • Heat the oil in a large saucepan over medium-heat. Add garlic and cook for 1 to 2 minutes, stirring frequently, until garlic is fragrant. Add crushed red pepper, and stir to combine.
  • Add in the crushed tomatoes and stir well. Bring the mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, for 30 minutes. 
  • Mix in the salt, pepper, and fresh herbs. Cook for another 5 minutes. Taste and adjust seasonings, if needed. Remove from heat. Use in the recipe below. 

For the Eggs:

  • Heat the olive oil in a large 12-inch cast-iron skillet over medium-heat. Add in the crushed red pepper and cook for a minute. Add in the onion and cook for 5 minutes, or until slightly softened. Add in the bell pepper and continue cooking, stirring occasionally, for 5 more minutes, or until the pepper has slightly softened. 
  • Stir in the garlic and cook for 1 minute, or until fragrant. Then pour in all of the spicy marinara sauce. Increase the heat to medium-high and bring the mixture to a simmer. Then reduce to medium-low.
  • Carefully break the eggs into a large measuring cup, taking care not to break the yolks. 
  • Using the back of a spoon, create (6) 2-inch divots in the sauce mixture. Gently pour 1 egg into each hole. Season the eggs with salt and pepper. 
  • Cook over medium-low heat until the egg whites have set, but the yolks are still runny, about 8 minutes. If you find your egg whites aren’t setting, you can place a lid on top of the pan to help them along. 
  • Remove the pan from heat. Sprinkle the entire pan with crumbled feta and chives. You can also garnish with extra parsley or basil, if desired. 
  • Then carefully scoop the eggs and sauce out of the pan and into bowls. Serve with crusty bread!
Keyword eggs, marinara sauce, poached eggs
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