Eggs In Purgatory

Ingredients

• 4 pieces Tomatoes (ripe plum or beefsteak tomatoes)
• 2 tablespoons Olive Oil (extra virgin)
• 1 medium Yellow Onion (quartered and sliced)
• 2 cloves Garlic (minced)
• 1 teaspoon Fermented Pepper (or red pepper flakes)
• 5 leaves Fresh Basil (torn)
• 1 sprig Fresh Rosemary (finely chopped, optional)
• 1 tablespoon Unsalted Butter (cut into cubes)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 2 large Eggs (room temperature)
• to taste Salt (for seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Score and blanch tomatoes

   Using a sharp knife, cut a small X at the bottom of each tomato. Bring a large pot of water to a rolling boil, add the tomatoes and blanch for about 1 minute, until the skins start to split.

   Time: PT5M

   Temperature: boiling

2. Shock and peel tomatoes

   Immediately transfer the blanched tomatoes to a bowl of ice water for 2 minutes, then gently peel off the skins.

   Time: PT3M

   Temperature: cold

3. Sauté onion

   Quarter the onion and slice into thin strips. Heat 2 tbsp olive oil in a large sauté pan over medium heat, add the onion slices, season with salt, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

   Time: PT7M

   Temperature: medium

4. Add garlic and fermented pepper

   Add minced garlic and 1 tsp fermented pepper (or red pepper flakes) to the pan, stir and cook for 1 minute until fragrant.

   Time: PT2M

   Temperature: medium

5. Mash tomatoes in pan

   Add the peeled tomatoes to the pan. Using a fork, mash them, stirring continuously, until the mixture reaches a smooth yet slightly chunky consistency, about 5 minutes.

   Time: PT6M

   Temperature: medium

6. Finish sauce with herbs, butter, and Parmesan

   Stir in torn basil leaves, chopped rosemary (if using), 1 tbsp butter, and 2 tbsp grated Parmesan. Cook for another 2 minutes until butter melts and cheese incorporates.

   Time: PT3M

   Temperature: medium

7. Poach eggs

   Make two small wells in the sauce, crack one egg into each well. Cover the pan with a lid and let cook for about 1‑2 minutes, until the egg whites are fully set but yolks remain runny.

   Time: PT2M

   Temperature: medium

8. Serve

   Remove the pan from heat, garnish with extra basil or Parmesan if desired, and serve immediately with crusty bread.

   Time: PT2M

Nutrition Facts

Calories

313

Protein

15g

Carbohydrates

15g

Fat

20g

Fiber

4g