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eggs braised in spicy tomato sauce with parmesan, served with crusty bread
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Eggs In Purgatory

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast, brunch, Main Course
Cuisine: Italian
Author: Christen Clark

Ingredients

  • 2 tsp olive oil
  • 1/2 yellow onion small diced
  • 4 cloves of garlic minced
  • 1 tsp fresh thyme chopped
  • 2 tbsp pickled cherry peppers chopped
  • 1 tbsp tomato paste
  • 1 cup broth chicken or vegetable
  • 1 28 oz can crushed tomatoes
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 1 tsp salt
  • 2 tbsp fresh lemon juice from 1/2 lemon
  • 6 eggs
  • 2 tbsp fresh parsley chopped
  • parmesan

Instructions

  • Heat a large, lidded pan to medium and heat olive oil. Sauté the yellow onion with a pinch of salt for about 4 minutes, until soft and translucent. Add the thyme, cherry peppers and garlic and sauté for about a minute more then add the tomato paste. Sauté for a couple minutes to caramelize the paste. Now add your liquids. First, the broth to deglaze, using a wooden spoon to lift any stuck bits off the bottom of the pan. Next add the tomatoes, red and black pepper, salt and lemon juice. Stir until well combined. Bring to a gentle simmer and cover for 20 minutes.
    After 20 minutes, remove the lid then crack each egg, one at a time, into the sauce. Use your wooden spoon to gently coax the whites towards the yolks. Sprinkle each egg with a little salt. Cover the pan and simmer for about 6 to 8 minutes or until the whites are set and the yolks are still a bit runny. Top with the chopped parsley. Serve with crusty bread and fresh, grated parmesan.