Eggs In Purgatory Tomato Skillet (Print Version)
# Ingredients:
→ Tomato Base
01 -
60 ml extra virgin olive oil
02 -
1 medium onion, finely chopped
03 -
4 medium garlic cloves, minced
04 -
2 teaspoons kosher salt, or to taste
05 -
1 teaspoon garlic powder
06 -
1 teaspoon dried oregano
07 -
0.5 teaspoon ground black pepper
08 -
0.25-0.5 teaspoon crushed red pepper flakes
09 -
1 can (800 g) ground peeled tomatoes
10 -
6-8 fresh basil leaves, torn
→ Eggs
11 -
1-6 large eggs
→ Finishing Touches
12 -
2 tablespoons fresh parsley, chopped
13 -
Freshly grated Parmesan or Pecorino cheese, to taste
14 -
1-6 slices crusty Italian bread or bread of choice
15 -
Extra olive oil, for drizzling
# Instructions:
01 -
In a large skillet over medium heat, sauté finely chopped onion in extra virgin olive oil for 5-7 minutes until softened.
02 -
Add minced garlic to the skillet and cook for 1-2 minutes, stirring frequently, without letting it brown.
03 -
Stir in kosher salt, garlic powder, dried oregano, ground black pepper, and crushed red pepper flakes until aromatic.
04 -
Pour in ground peeled tomatoes and add torn basil leaves. Bring mixture to a simmer and cook for 10 minutes, partially covering the skillet to control splatters. Stir occasionally.
05 -
Create small wells in the sauce using a spoon for each egg. Crack each egg into its well, ensuring they remain separated. Season eggs lightly with salt and pepper.
06 -
Reduce heat, cover the skillet, and cook eggs for 4-5 minutes until whites are set but yolks remain runny.
07 -
While eggs cook, drizzle bread slices with olive oil and broil or toast until golden brown.
08 -
Uncover skillet. Drizzle with additional olive oil, sprinkle with freshly grated Parmesan or Pecorino cheese, and garnish with chopped parsley.
09 -
Divide eggs and sauce among plates and serve immediately with toasted bread for dipping.
# Notes:
01 -
Prepare in a smaller skillet when cooking fewer eggs. Leftover sauce stores well refrigerated or frozen for another meal.