A fun way to switch up breakfast, or in our case, breakfast for dinner!
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Ingredients
- 1-2 cans crushed tomatoes I prefer Red Gold brand, it tastes best to me!
- olive oil
- minced garlic
- chili flakes crushed red pepper flakes
- salt and pepper
- 2-6 eggs see notes
- rye bread toasted
Ingredients
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Instructions
- In a large skillet, add a lot of olive oil, to coat the bottom of the pan. Working quickly, add minced garlic and crushed red pepper flakes (or you can add chili peppers or whatever spice you want to make it hot, as much or as little as you like).
- Saute the garlic and crushed red pepper flakes about 30 seconds. Be careful, this easily burns!
- Add 1-2 cans of crushed tomatoes. If you're serving 2-3 people, use one can. If serving 4-6, use two cans of crushed tomatoes. Combine the olive oil/garlic mixture with the tomato sauce completely, then season to taste with salt and pepper.
- Once the tomato sauce is combined and warmed through, take the back of your spoon (or a measuring cup) and push the tomato sauce apart as well as you can to form wells, or nests. You want to make a spot for each egg, and crack open the eggs into the wells or nests in the tomato sauce mixture.
- Cover your pan and poach the eggs, on a low heat, until the eggs look set and to your liking (mine take about 5 minutes, because we don't like the yolks very runny in this dish. Do 3-4 minutes if you want a soft or runny yolk). Serve on toasted rye bread with your favorite breakfast side items. Enjoy!
Recipe Notes
Stacy's Notes: Traditional Eggs in Purgatory are probably a lot more gourmet than my version! This is just an easy and fun way to serve eggs, by poaching them in a flavorful tomato sauce. Toasted rye bread is best underneath, but I often use white or whole wheat. You can poach your eggs as little or as long as you like, it depends on how runny or soft you want your yolk to be.
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