If you are like me and LOVE eggs, but need a new way to eat them, this recipe was made for you! It's fresh, a little spicy, healthy but hearty, and pretty fancy. Eggs in Purgatory is a great way to show off your skills in the kitchen too. Trying to impress a new boo or a mother in law? Try this! This meal is also great for a hangover, it's like the breakfast version of a Bloody Mary, and I know you're all needing this while quarantining.
For this dish, you will need a large non-stick pan with a lid, a wooden spoon, a good knife and all the ingredients listed below. I also really like to have my cheese shredder, for almost everything I make. Before I start cooking ANY new dish, I always read through the entire recipe so I know what I'm in for then prepare all of the ingredients. This means I get out all the tools and ingredients I need, chop all my veggies, marinade the meat if needed, take my eggs out of the fridge (room temp eggs cook more evenly), and plan the timing of the meal so everything is done at the same time.
Eggs in Purgatory
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1/2 - Medium Yellow Onion
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20 oz - Cherry or Grape Tomatoes
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2 - Cloves of Garlic Minced
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4 - Large Eggs
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3 tbsp - Olive Oil
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Salt and Pepper to taste
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1/2 tsp - Red Chili Fakes (or more if you are feeling spicy)
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Fresh Basil for garnish
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Freshly Shredded Parmesan - To sprinkle over the top
- Heat 2 tbsp of olive oil in your nonstick pan over medium high heat, then add the diced onion. Saute the onion until it is very tender and translucent.
- To the pan, add the minced garlic and saute for one to two minutes, just until the garlic is fragrant.
- Add the cherry tomatoes (whole) to the pan with salt, pepper, red chili flakes and another 1-2 tbsp of olive oil. Stir so everything is evenly coated in spice and oil, then cover the pan.
- Keep pan covered until you notice the tomatoes starting to burst open, this will take 5-10 minutes.
- Once all of the tomatoes have burst, uncover the pan and with a wooden spoon, smash the tomatoes so the seeds come out to create a sauce.
- Simmer for another 5 minutes, until the sauce thickens and the tomatoes are fully cooked.
- Once the sauce is ready, create little wells in the sauce and crack your eggs into the wells. Sprinkle with fresh Parmesan and basil then cover the pan for another 4-5 minutes. Just until the egg whites are fully cooked and the yolk is still runny. If you do not like runny yolk, cook a little longer until the egg is fully cooked.
- Serve this hot with a really great toasted bread to soak up all the sauce and yolk.
Eggs in Purgatory is truly a gem! Next time you are hosting brunch for a small crowd, or even dinner, I highly recommend trying this. Thank you all for cooking with me! Stay healthy and stay sane 🙂 Below I have listed my favorite kitchen tools for this meal.
Ashley Tuttle
