Eggs in Purgatory with Fire-Roasted Tomatoes

Elevate your brunch with eggs in purgatory featuring smoky fire-roasted tomatoes and aromatic herbs.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 14-ounce can fire-roasted tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 eggs
• to taste salt and pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 4 slices crusty bread

Instructions

1. Heat the olive oil in a 9-inch skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and red pepper flakes, cooking for another minute.
4. Pour in the fire-roasted tomatoes along with their juice, breaking them up with a spoon.
5. Season the sauce with dried oregano, dried basil, salt, and pepper.
6. Let the sauce simmer for 10 minutes until slightly thickened.
7. Make four small wells in the sauce and crack an egg into each well.
8. Cover the skillet and cook until the egg whites are set but the yolks remain runny, about 6-8 minutes.
9. Sprinkle the grated Parmesan cheese and fresh parsley over the top.
10. Serve immediately with slices of crusty bread.

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