Eggs in Purgatory
Purgatory, here, is a buttery tomato sauce with a little crushed red pepper for heat. It’s a great foil for the eggs you scramble into it. Don’t make the sauce hellishly hot. If you prefer your eggs intact, simply simmer them in the sauce without stirring until they’re done to your liking. And for a North African/Israeli version of the dish, get our Shakshuka recipe.
- 3 tablespoons unsalted butter
- 1 onion, chopped
- Coarse salt
- 1 garlic clove, minced
- 1 (14.5-oz) can plum tomatoes
- Freshly ground black pepper
- Crushed red pepper
- 4 large eggs
- Farm bread or semolina bread, for serving
1Melt the butter in a medium skillet over medium heat. Add the onion and a pinch of salt and cook until the onion is translucent and the edges are turning golden, about 8 minutes. Add the garlic and cook for a minute or so, until fragrant. Chop or crush the tomatoes and add them, with their juice, to the skillet. Season with salt, pepper, and a pinch of crushed red pepper. Bring to a boil, reduce the heat to maintain an active simmer, and cook for 15 to 20 minutes, until thickened.
2Turn the heat back up to medium and crack the eggs into the tomato sauce, spacing them evenly. Season with salt and pepper. As the whites set, nudge them with a wooden spoon, letting the uncooked whites run into the sauce. Leave the yolks alone for now. Once the whites pillow up in the sauce, give everything a stir, to scramble the yolks in lightly.
3Slice the bread. Toast it if you care to, and put a slice or two each on two plates. Spoon the eggs and sauce over the bread and serve immediately.
Photo by Africa Studio/Shutterstock.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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