Eggs in Purgatory

Eggs in Purgatory

from seriouseats.com
Breakfast
40 min
4 servings
552 kcal / serving

This Southern Italian dish of eggs poached in a spicy tomato sauce is fantastic for brunch, breakfast, or even a light supper.

Ingredients

  • eight 3/4-inch-thick slices rustic italian bread
  • 7 tablespoonsextra-virgin olive oil, divided, plus extra for drizzling
  • one 28-ounce (794g) can whole peeled tomatoes
  • ½ smallyellow onion (3 ounces), finely chopped
  • 4garlic cloves (20g), minced
  • 3 tablespoonstomato paste
  • 2 teaspoonsminced fresh oregano or 3/4 teaspoon dried oregano
  • ¾ teaspoondiamond crystal kosher salt; if using table salt use half as much by volume
  • 1 teaspoonred pepper flakes (see notes)
  • 1 cupfresh basil leaves plus 2 tablespoons torn
  • 8 largeeggs
  • ¼ cupgrated parmigiano-reggiano cheese

Directions

  1. 1

    Adjust oven rack to middle position and heat broiler. Arrange bread slices on baking sheet and drizzle first sides with 2 tablespoons oil; flip slices and drizzle with 2 more tablespoons oil. Broil the bread until deep golden brown, about 3 minutes per side. Set aside.

  2. 2

    In a large bowl, use your finger to crush tomatoes until tomato pieces are no larger than 1/2 inch; set aside.

  3. 3

    Heat remaining 3 tablespoons oil in a 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste, oregano, salt, and pepper flakes, and cook, stirring occasionally, until rust-colored, about 2 minutes. Add basil leaves and cook until wilted, about 30 seconds. Stir in reserved crushed tomatoes and bring to a gentle simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until slightly thickened, 5 to 10 minutes. The sauce should be thick enough that a spatula should leaves trail in the sauce that slowly fills in behind it, but the sauce should still move when the skillet is shaken.

  4. 4

    Remove skillet from heat and let sit for 2 minutes to cool slightly. In a small bowl, crack 1 egg. Using a rubber spatula or large spoon, clear a 2-inch-diameter well in sauce. Immediately pour in the cracked egg. (The well will hold yolk in place but may not fully contain egg white; this is ok.) Repeat with remaining eggs, evenly spacing the remaining 7 eggs in total around the skillet (7 around perimeter and 1 in the center).

  5. 5

    Season each egg lightly with salt and pepper. Bring to a simmer over medium heat, cover, and cook, reducing heat as needed to maintain gentle simmer, until yolks film over, 4 to 5 minutes. Continue to cook, covered, until whites are just set (if skillet is shaken lightly, each egg should jiggle), 1 to 2 minutes longer for slightly runny yolks or 3 to 4 minutes for soft-cooked yolks.

  6. 6

    Off heat sprinkle with Parmesan and chopped basil and drizzle with extra oil. Serve immediately with toasted bread.

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