Perfect for a hearty brunch or light dinner, Eggs in Purgatory will satisfy your senses with bursts of sweetness from the tomatoes, a bit of heat from the chili flakes, and unctuous silkiness from the coddled eggs. Grab your favorite crusty bread and dig in!
EGGS IN PURGATORY
- In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic and red pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in passata, salt, pepper and herbs, reduce heat and simmer for 15 minutes. Stir in the Parmigiano-Reggiano and butter.
- Using the back of a spoon, make 6 divots in the sauce and crack an egg into each divot. Cover the pan and let cook until the eggs are set, about 2-3 minutes for runny yolks.
- In the meantime, toast some crusty bread, drizzle with olive oil and your favorite Bona Furtuna seasoning blend. To serve, sprinkle eggs with more Parmigiano-Reggiano and spoon into shallow bowls. Serve with crusty bread and enjoy.
How did this recipe turn out for you? Let us know in the comments below!