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    You are in: Home / Recipes / Eggs in Purgatory Recipe
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    Eggs in Purgatory

    Eggs in Purgatory. Photo by Chef Petunia

    1/1 Photo of Eggs in Purgatory

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Chef Petunia's Note:

    These have a nice bite to them and if you don't care for heat from the chili peppers, just use regular canned diced tomatoes and omit the crushed red peppers. Ro-Tels would work in place of the Red Pack but the cans are 4 ounces smaller.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium non-reactive skillet, saute the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the diced tomato, basil, oregano, salt and pepper and crushed chili flakes to taste. Simmer and cook for 15 minutes, or until the sauce gets thickened.
    2. 2
      Break an egg into a small cup; make a well in the tomato sauce with a spoon and slide egg in well. Continue with remaining eggs and sprinkle with cheese. Cover and cook for about 3 minutes for soft-firm poached eggs or until eggs are done to your likeness.

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    Ratings & Reviews:

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    Nutritional Facts for Eggs in Purgatory

    Serving Size: 1 (316 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 250.8
     
    Calories from Fat 158
    63%
    Total Fat 17.5 g
    27%
    Saturated Fat 4.4 g
    22%
    Cholesterol 425.2 mg
    141%
    Sodium 1002.6 mg
    41%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.8 g
    3%
    Protein 15.0 g
    30%

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