These Eggs in Purgatory Taste Like Heaven

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 2 cloves Garlic (sliced thin for sweet flavor)
• 4 pieces Anchovy Fillets (canned in oil, rinsed)
• 1/4 teaspoon Red Pepper Flakes (plus extra to finish, adjust heat)
• 28 ounces Canned Crushed Tomatoes (prefer San Marzano for sweetness)
• 1 sprig Rosemary Sprig (whole, remove before serving)
• 2 tablespoons Unsalted Butter (cut into cubes, adds richness)
• 1/4 cup Parmesan Cheese (freshly grated)
• 6 large Eggs (room temperature)
• 4 slices Crusty Bread (airy sourdough or country loaf)
• 1 teaspoon Olive Oil (for toast) (drizzled after toasting)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 2 tablespoons Fresh Basil (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Heat the skillet

   Place the skillet over medium heat and let it get hot before adding any oil.

   Time: PT2M

2. Sauté aromatics

   Add olive oil, then the sliced garlic, anchovy fillets, and red pepper flakes. Cook, stirring, until the garlic turns lightly golden and the anchovies melt, about 3 minutes.

   Time: PT3M

   Temperature: medium

3. Add tomatoes and herbs

   Stir in the canned crushed tomatoes and the whole rosemary sprig. Season with a pinch of salt and freshly ground black pepper. Reduce heat to low and let the sauce simmer, stirring occasionally, until the tomatoes break down and the mixture thickens, about 20 minutes.

   Time: PT20M

   Temperature: low

4. Enrich the sauce

   Remove the rosemary sprig. Stir in the butter cubes, grated Parmesan, and an extra pinch of red pepper flakes if you like more heat. Mix until the butter melts and the cheese is fully incorporated. Taste and adjust salt if needed.

   Time: PT2M

   Temperature: low

5. Prepare the toast

   While the sauce simmers, slice the bread into thick pieces, place on a baking sheet and broil until golden and crisp, about 5 minutes. Remove, rub the cut side of a halved garlic clove over each toast, drizzle with a teaspoon of olive oil and sprinkle lightly with salt.

   Time: PT5M

   Temperature: broil

6. Create wells and add eggs

   Make six small indentations in the simmering sauce. Crack one egg into each well, spacing them evenly. Cover the skillet with the tight‑fitting lid and let the eggs cook for 2–3 minutes, until the whites are set but the yolks remain runny.

   Time: PT3M

   Temperature: low

7. Finish and serve

   Remove the lid. Sprinkle the remaining Parmesan, extra red pepper flakes (optional), chopped parsley and basil over the top. Serve the eggs directly from the skillet with the garlic‑infused toast on the side for dipping.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

15g

Fat

15g

Fiber

3g