Eggs In Purgatory

Name: Eggs In Purgatory
Prep time: 5 min
Total time: 35 min
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

www.delish.com

Your recipes

Prep Time: 5 minutes

Total: 35 minutes

Servings: 2.5

american dinner eggs

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Top similar recipes

Curated for you