Eggs in Purgatory
2 tablespoons of olive oil 2 large cloves of garlic, finely minced 2-4 anchovy filets 28 ounces of crushed tomatoes Salt, black pepper, and red pepper flakes, to taste 2 teaspoons of dried Italian herbs 1 tablespoon of butter 1/4 cup of parmesan, finely grated 3-4 eggs 2 tablespoons of parsley, finely chopped
You will also need a SIGNATUREseries Cast Iron Skillet.
Add 2 tablespoons of olive oil into a medium skillet over medium heat.
Add 2 finely minced cloves of garlic and a few anchovy filets and cook for 60-90 seconds, stirring constantly to break the anchovies down into very small pieces.
Add 28 ounces of crushed tomatoes, bring to a simmer, and simmer for 15-20 minutes or until the tomatoes have thickened and most of the liquid has evaporated.
Add a big pinch of salt, black pepper, and red pepper flakes, 2 teaspoons of dried Italian herbs, 1 tablespoon of butter, and 1/4 cup of shredded parmesan into the tomato sauce. Stir until evenly distributed.
Use the back of a spoon to create dips in the tomato sauce and crack 3 or 4 eggs into each divot.
Season the eggs with salt and black pepper and cover the skillet.
Cook over medium heat until the eggs are cooked to your liking (about 4 minutes for runny yolks or 8 minutes for fully set yolks).
Serve garnished with fresh parsley and more parmesan. Enjoy your delicious Eggs in Purgatory.
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.