Prep 10 mins
Cook 30 mins
This is a variation on the Italian classic "eggs in purgatory," as found in _Good Meat_ by Deborah Krasner. Use the freshest eggs you can find - right off the farm, if possible. Adapted from Caroline Russock's version at http://bit.ly/d4bNWz
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon Greek oregano
- freshly ground black pepper
- 1 (28 ounce) canwhole peeled tomatoes
- 4 -6 eggs, at room temperature
- 1⁄4 cup grated grana padano (or shredded) or 1⁄4 cup parmigiano-reggiano cheese (or shredded)
- 1⁄3 cup finely chopped parsley
- Heat oil over medium heat until shimmering. Add onion and sweat over low heat until translucent 4-5 minutes. Add garlic and a large pinch of salt, and saute until fragrant, 1 minute. Crumble oregano between your palms and add several grinds of black pepper, then cook 1 minute more.
- Pour tomatoes into a large bowl. Squeeze each whole tomato in your fist until it bursts between your fingers in ragged shreds. Add tomatoes to pan; chop any remaining large pieces with the edge of a spatula. Bring to a simmer and cook 10-15 minutes.
- Crack the eggs into the sauce, spacing them evenly around the pan. Sprinkle the surface with the cheese. Cover the pan and poach eggs over low heat 10 minutes, until the whites are set and the yolks are creamy. Serve over couscous.