Eggs in Purgatory with Fire-Roasted Tomatoes

Eggs in Purgatory with Fire-Roasted Tomatoes is a flavorful dish ideal for brunch or a cozy dinner. This Italian-inspired recipe features eggs poached in a spicy tomato sauce infused with garlic, herbs, and chili flakes. The dish is simple to prepare and full of flavor, appealing to those who enjoy a bit of spice. Serve it with crusty bread or over creamy polenta for a warming meal.

Ingredients

• 1 can (28 oz) fire-roasted tomatoes
• 4 large eggs
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• black pepper, to taste
• sea salt, to taste
• 2 tbsp olive oil
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Stir in the fire-roasted tomatoes, dried oregano, and crushed red pepper flakes. Season with sea salt and black pepper to taste.
4. Simmer the sauce for 10 minutes until slightly thickened.
5. Use a spoon to create small wells in the sauce, then carefully crack an egg into each well.
6. Cover the skillet and cook the eggs until the whites are set, but the yolks remain runny, about 5 to 7 minutes.
7. Sprinkle the torn basil leaves over the top before serving.

Keywords: Eggs, Tomatoes, Spicy, Italian, Breakfast

Spice Rack: Garlic Powder, Crushed Red Pepper, Dried Oregano, Black Pepper, Sea Salt

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