Eggs In Purgatory
Eggs In Purgatory is the ultimate savory, spicy breakfast dish and it can be whipped up in less than 30 minutes!
Servings: 4
Calories: 308kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 4 cloves of garlic, minced
- 1 (28-ounce) can San Marzano crushed tomatoes
- 1 ¼ teaspoons Kosher salt
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper
- ½ cup fresh, chopped basil, separated
- ¼ cup unsalted butter
- 4 large eggs
- Toasted baguette, for serving
Instructions
- Preheat the oven to 400°F.
- Add the oil to a large, oven-safe skillet over medium heat and bring to temperature. Add the onion and sauté for about 4-6 minutes, stirring occasionally, until softened. Add the garlic and saute for 1 minute more, stirring often.
- Add the crushed tomatoes, salt, paprika, crushed red pepper, and half of the basil. Stir and allow to simmer for about 10 minutes, reducing the heat as necessary to maintain a simmer. Add the butter and stir until melted.
- For a smoother sauce, carefully transfer the contents of the pan to a blender or food processor fitted with a blade attachment. Remove the feed tube, cover the opening with a kitchen towel, and process until the sauce is smooth and puréed. Return the sauce to the pan.
- Use a spoon or spatula to create a well/divot in the sauce and carefully crack an egg into the hole. Repeat this with 3 more eggs (or as many as your pan will allow for).
- Transfer to the oven and bake for 8 to 10 minutes, or until the whites are cooked through and the yolks are done to your liking. Garnish with the remaining chopped basil.
- Allow to cool slightly, serve with a crusty baguette, and enjoy!
Nutrition
Calories: 308kcal | Carbohydrates: 19g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 1059mg | Potassium: 723mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1498IU | Vitamin C: 22mg | Calcium: 115mg | Iron: 4mg