EGGS IN PURGATORY

Ingredients

• 2 tablespoons Olive Oil (extra-virgin preferred)
• 2 cloves Garlic (minced)
• 28 ounces Canned Crushed Tomatoes (or use a good-quality jarred marinara)
• 1 teaspoon Salt (plus extra for seasoning eggs)
• 0.25 teaspoon Red Pepper Flakes (adjust to heat preference)
• 6 pieces Large Eggs (room temperature)
• 0.25 teaspoon Black Pepper (freshly ground)
• 6 slices Crusty Bread (baguette, ciabatta, or sourdough; sliced about 1/2 inch thick)

Instructions

1. Prepare Ingredients

   Mince the garlic, open the canned tomatoes, and slice the bread into 1/2‑inch thick pieces.

   Time: PT3M

2. Make the Marinara Base

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, 1 tsp salt, and 1/4 tsp red pepper flakes. Simmer gently for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium

3. Add the Eggs

   Create six small wells in the sauce and crack one egg into each well. Sprinkle a pinch of salt and pepper over the eggs. Reduce heat to medium‑low, cover the skillet with the lid, and cook for about 5 minutes until the whites are set but the yolks remain runny.

   Time: PT5M

   Temperature: medium-low

4. Broil the Crostini

   While the eggs finish cooking, place the bread slices on a baking sheet and broil on high for 1–2 minutes, turning once, until golden and crisp.

   Time: PT2M

   Temperature: broiler high

5. Plate and Serve

   Transfer the skillet to the table (or slide the eggs onto a serving dish) and arrange the hot crostini alongside. Encourage diners to scoop the runny yolk onto the toast and enjoy.

   Time: PT1M

Nutrition Facts

Calories

270

Protein

12g

Carbohydrates

20g

Fat

12g

Fiber

2g