Purgatory Skillet Eggs (Printable Version)
Silky eggs cozied up in chunky, herby tomato sauce and melty cheese. Scoop with warm, crunchy bread.
# Ingredients Required:
→ Finishing Touches
01 -
2 tablespoons chopped fresh parsley
02 -
Extra olive oil to drizzle
03 -
Freshly grated Pecorino or Parmesan, as much as you want
04 -
1-6 thick bread slices, toasted or use any bread you like
→ Eggs
05 -
1 to 6 big eggs
→ Tomato Base
06 -
6-8 basil leaves, rip them up
07 -
1 can (800 g) crushed peeled tomatoes
08 -
1 teaspoon dried oregano
09 -
1-2 teaspoons kosher salt, your call
10 -
1 medium onion, chopped real small
11 -
0.5 teaspoon black pepper, ground up
12 -
1 teaspoon garlic powder
13 -
0.25-0.5 teaspoon chili flakes
14 -
4 garlic cloves, minced fine
15 -
60 milliliters good olive oil
# Guide to Cooking:
01 -
Dish out those eggs and scoop sauce onto plates. Grab your crispy bread and get dipping right away.
02 -
Take off the lid. Pour on some extra olive oil if you want, scatter parsley on top, and finish with as much cheese as you like.
03 -
As eggs are cooking, give bread slices a splash of olive oil and pop them under the broiler or use a toaster until they're crisp and golden.
04 -
Turn the heat low, put the lid on, and let the eggs cook about 4-5 minutes. Egg whites should set up with the yolks still runny.
05 -
Make little pockets in the simmering sauce for your eggs. Crack each one in—keep them apart. Sprinkle a pinch of salt and pepper on top.
06 -
Toss in the ripped basil and canned tomatoes. Let it bubble with a loose lid for about 10 minutes so it doesn't splatter, give it a stir here and there.
07 -
Now toss in salt, garlic powder, oregano, black pepper, and red pepper flakes. Let those flavors get cozy and fill your kitchen with good smells.
08 -
Drop in your minced garlic and stir it for a minute or two. Don’t let it brown—keep things moving.
09 -
Heat olive oil in a big skillet over medium. Add the chopped onion and cook for five to seven minutes, just until it softens up.
# Extra Suggestions:
01 -
If you’re making just a couple eggs, a small pan works even better. Leftover tomato sauce keeps nicely in the fridge or freezer for an easy meal later.