Italian Eggs in Purgatory
A warm and comforting dish featuring poached eggs in a rich tomato sauce, perfect for brunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Poaching
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add minced garlic and red pepper flakes and sauté for 1 minute until fragrant.
- Pour in the diced tomatoes and season with salt and pepper. Simmer for 5-7 minutes.
- Make four small wells in the tomato sauce and crack an egg into each well.
- Cover the skillet and let the eggs poach in the sauce for about 5 minutes, or until the whites are set but the yolks are still runny.
- Remove from heat, garnish with fresh basil, and serve.
Notes
Use fresh eggs for perfectly poached results. Add more red pepper flakes for extra heat if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg
Find it online: https://pennykitchenz.com/italian-eggs-in-purgatory/