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Eggs in Purgatory

5 stars (1 rating)
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2

Ingredients
 

FOR THE CROSTINI:

  • 2 ounces salted butter, softened
  • 1 clove garlic, grated on a microplane
  • teaspoon granulated garlic powder
  • 8 slices crusty Italian bread, ½-inch thick slices

FOR THE EGGS:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes, plus more for serving
  • 3 cups Everyday Tomato Sauce
  • 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • Fresh oregano, for garnish, optional

Instructions
 

  • PREPARE THE CROSTINI Preheat the oven to 375°F and line a sheet pan with aluminum foil.
  • In a bowl, whip the butter, garlic and garlic powder until smooth.
  • Generously spread the garlic butter onto one side of the sliced bread and place onto the prepared sheet pan; set aside.
  • MAKE THE EGGS In an 8-inch cast-iron skillet, warm the olive oil over medium-high heat.
  • Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, for 1 minute.
  • Add the Everyday Tomato Sauce and bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
  • Using a spoon, push the sauce to make a cavity and add an egg; repeat with the remaining eggs.
  • Season each egg with salt and pepper and cover the skillet with a lid.
  • Simmer until the whites are cooked but the yolks are still slightly runny, for 8-10 minutes.
  • Meanwhile, bake the garlic bread until the crusts are crispy, for 8-10 minutes.
  • To serve, scoop two eggs, along with some sauce, onto a dinner plate, along with some slices of the garlic bread.
  • Garnish with additional red pepper flakes and fresh oregano, if desired.
Course: Breakfast, Easy Dinner, Lunch, Spring
Author: Anthony Michael Contrino