Name: Eggs In Purgatory
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 1 tbsp. extra-virgin olive oil -; 2 garlic cloves, thinly sliced -; 3 anchovy filets, chopped (optional) -; 1/2 tsp. crushed red pepper flakes, or less, depending on heat preference -; 1 (28-oz.) can whole tomatoes -; 2 tbsp. butter -; Kosher salt -; Freshly ground black pepper -; 1 sprig basil -; 1/4 c. freshly grated Parmesan, plus more for serving -; 6 room temperature large eggs -; 3 basil leaves, torn, for garnish -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Eggs In Purgatory

1. 1 tbsp. extra-virgin olive oil -

2. 2 garlic cloves, thinly sliced -

3. 3 anchovy filets, chopped (optional) -

4. 1/2 tsp. crushed red pepper flakes, or less, depending on heat preference -

5. 1 (28-oz.) can whole tomatoes -

6. 2 tbsp. butter -

7. Kosher salt -

8. Freshly ground black pepper -

9. 1 sprig basil -

10. 1/4 c. freshly grated Parmesan, plus more for serving -

11. 6 room temperature large eggs -

12. 3 basil leaves, torn, for garnish -

How to cook deliciously - Eggs In Purgatory

1. Stage

In a large skillet over medium heat, heat oil. Add garlic, anchovy if using, and red pepper flakes. Cook, stirring occasionally, until mixture is fragrant, 1 to 2 minutes.

2. Stage

Add whole tomatoes with their juices to the skillet, along with the butter. Season with salt and pepper and add basil sprig. Using a potato masher, or the back of a wooden spoon, crush tomatoes until a coarse sauce forms. Simmer for 25 minutes, continuing to crush larger pieces of tomato.

3. Stage

Remove basil, stir parm into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover skillet. Cook eggs to desired doneness, 2 to 3 minutes for set whites and runny yolks.

4. Stage

Remove from heat, season eggs with salt and pepper, and garnish with more cheese and torn basil. Serve with crusty bread for dipping.