Eggs in Purgatory - Easy Recipe

Ingredients

• 1 clove Garlic Clove (peeled and smashed)
• 1 medium Onion (chopped)
• 2 tablespoons Extra Virgin Olive Oil (enough to coat the bottom of the pan)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground, to taste)
• 6 large Eggs (room temperature)
• 3.5 cups Tomato Sauce (homemade or canned, plain)
• 2 tablespoons Fresh Parsley (chopped for garnish)

Instructions

1. Heat Pan and Add Oil

   Place the medium fry pan on the stove over medium heat. Add the olive oil and let it heat for about 40 seconds until it shimmers.

   Time: PT1M

   Temperature: medium

2. Sauté Onion and Garlic

   Add the chopped onion and smashed garlic clove to the hot oil. Reduce heat to low‑medium and stir occasionally for about 1‑2 minutes until softened but not browned.

   Time: PT2M

   Temperature: low‑medium

3. Add Tomato Sauce and Simmer

   Pour in the tomato sauce, stir in salt and pepper, and optionally a basil leaf. Cover with the lid and let the sauce simmer on low‑medium heat for 15 minutes, stirring once halfway through.

   Time: PT15M

   Temperature: low‑medium

4. Prepare the Eggs

   While the sauce simmers, crack each egg into a small bowl one at a time to keep control over placement and to check for shell fragments.

   Time: PT2M

5. Add Eggs to Sauce and Cook

   Create small wells in the simmering sauce and gently slide each egg from the bowl into a well. Sprinkle a pinch of salt and pepper over the eggs, cover the pan, and cook for 4‑5 minutes until the whites are set but the yolks remain soft.

   Time: PT5M

   Temperature: low‑medium

6. Garnish and Serve

   Remove the pan from heat, sprinkle chopped fresh parsley over the top, and serve immediately with crusty bread, toasted rustic bread, or rice for dipping.

   Time: PT1M

Nutrition Facts

Calories

505

Protein

20g

Carbohydrates

30g

Fat

30g

Fiber

4g