Eggs in Purgatory... aka the ultimate breakfast/brunch/dinner recipe! This southern Italian inspired dish features a hearty tomato sauce base, perfectly cooked eggs, and feta and fresh chives on top. Serve with plenty of crusty bread to dip in the egg yolks.
Heat the oil in a large saucepan over medium-heat. Add garlic and cook for 1 to 2 minutes, stirring frequently, until garlic is fragrant. Add crushed red pepper, and stir to combine.
Add in the crushed tomatoes and stir well. Bring the mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, for 30 minutes.
Mix in the salt, pepper, and fresh herbs. Cook for another 5 minutes. Taste and adjust seasonings, if needed. Remove from heat. Use in the recipe below.
For the Eggs:
Heat the olive oil in a large 12-inch cast-iron skillet over medium-heat. Add in the crushed red pepper and cook for a minute. Add in the onion and cook for 5 minutes, or until slightly softened. Add in the bell pepper and continue cooking, stirring occasionally, for 5 more minutes, or until the pepper has slightly softened.
Stir in the garlic and cook for 1 minute, or until fragrant. Then pour in all of the spicy marinara sauce. Increase the heat to medium-high and bring the mixture to a simmer. Then reduce to medium-low.
Carefully break the eggs into a large measuring cup, taking care not to break the yolks.
Using the back of a spoon, create (6) 2-inch divots in the sauce mixture. Gently pour 1 egg into each hole. Season the eggs with salt and pepper.
Cook over medium-low heat until the egg whites have set, but the yolks are still runny, about 8 minutes. If you find your egg whites aren’t setting, you can place a lid on top of the pan to help them along.
Remove the pan from heat. Sprinkle the entire pan with crumbled feta and chives. You can also garnish with extra parsley or basil, if desired.
Then carefully scoop the eggs and sauce out of the pan and into bowls. Serve with crusty bread!
Keyword eggs, marinara sauce, poached eggs
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