Eggs in Purgatory
Ingredients
2 tablespoons of olive oil2 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.
Instructions
- 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.
