Eggs in Purgatory
photo by Chef Petunia
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 teaspoon garlic, crushed
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can red pack petite diced tomatoes and green chilies (or regular diced for less heat)
- 1⁄2 teaspoon dried basil (or 1 leaf fresh, torn)
- 1 pinch dried oregano
- salt and pepper
- crushed red pepper flakes (optional)
- 4 large eggs
- 1 1 tablespoon romano cheese or 1 tablespoon asiago cheese
directions
- 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.
- 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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RECIPE SUBMITTED BY
Chef Petunia
Meadville, PA
I love food and I love to cook. I enjoy trying new and different foods and ingredients, enjoy traveling, festivals that gear toward food or drink, camping and being with family & friends.
I am a serious cookbook and recipe collector, love my felines and try to balance my life to live to it's fullest.