Spicy and herby tomato based sauce topped with runny eggs and fresh basil. Eggs in purgatory is simple to make, packed full of flavor, and seriously perfect for a quick meal.
¼ cup olive oil
½ onion, diced
3–4 cloves of garlic, minced
1 teaspoon crushed red pepper
¼ teaspoon salt, more to taste
¼ teaspoon ground black pepper, more to taste
1 28 oz can diced or crushed tomatoes
1 ½ teaspoons granulated sugar
4 large eggs
¼ cup fresh basil leaves
Bread for serving
Add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.
Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.
Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.
Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.
Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.
Remove the pan from heat. Add roughly torn basil leaves on top and parmesan cheese if desired.
Serve the eggs in purgatory warm with crusty bread.