Mary Berg’s Eggs in Purgatory

Ingredients

• 3 cloves Garlic (thinly sliced; can be minced for stronger flavor)
• 1 tablespoon Olive Oil (extra-virgin preferred; can substitute butter or avocado oil)
• 1/4 teaspoon Salt (kosher or table salt)
• 1/8 teaspoon Black Pepper (freshly ground)
• 2 cans (14.5 oz each) Canned Cherry Tomatoes (whole tomatoes, drained)
• 2 tablespoons Dry White Wine (optional; adds acidity and depth)
• 2 tablespoons Fresh Parsley (chopped; can be omitted or substituted with cilantro)
• 4 tablespoons Chili Oil (Bomba) (spicy infused oil; adjust to taste)
• 4 large or small Eggs (small eggs cook faster; can use large eggs, increase cooking time)
• 2 slices Bread (sturdy bread for toast; sourdough or country loaf works well)
• 1/2 cup Ricotta Cheese (full-fat for creaminess)
• 1 tablespoon Parmesan Cheese (freshly grated)
• 1 teaspoon Lemon Zest (from a fresh lemon)
• a few leaves Fresh Basil (for garnish)

Instructions

1. Slice the Garlic

   Trim the ends of the three garlic cloves and slice them thinly on a diagonal. If you prefer a stronger bite, mince instead.

   Time: PT2M

2. Sauté Garlic

   Heat the skillet over medium heat, add 1 tablespoon olive oil, then the sliced garlic. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Stir and cook 30‑60 seconds until fragrant and just beginning to turn golden, but not browned.

   Time: PT1M

   Temperature: medium

3. Add Tomatoes and Wine

   Add the two cans of cherry tomatoes (including their juices) and 2 tbsp dry white wine. Stir to combine and bring to a gentle simmer.

   Time: PT12M

   Temperature: medium‑low

4. Reduce Sauce

   Let the tomato mixture simmer, uncovered, stirring occasionally, until it thickens to a jammy consistency, about 10‑15 minutes.

   Time: PT12M

   Temperature: medium‑low

5. Finish Sauce with Herbs and Chili Oil

   Stir in 2 tbsp chopped fresh parsley and 4 tbsp chili oil (Bomba). Mix well and let the flavors meld for 1 minute.

   Time: PT1M

6. Create Wells and Add Eggs

   Using a spoon, make four small indentations in the sauce. Crack one egg into each well. Reduce heat to low, cover the skillet with a lid, and poach for 4‑6 minutes (4 minutes for small eggs, 5‑6 for large) until whites are set but yolks remain runny.

   Time: PT5M

   Temperature: low

7. Prepare Ricotta Toast (Optional)

   While eggs finish, toast the bread slices until golden. Rub one side of each slice with a peeled garlic clove for subtle flavor. In a small bowl, combine 1/2 cup ricotta, 1 tbsp grated Parmesan, 1 tsp lemon zest, and a pinch of salt; spread over the warm toast.

   Time: PT5M

8. Plate and Garnish

   Transfer the skillet to the table or slide the contents onto plates. Top each egg with a drizzle of extra chili oil, a sprinkle of fresh basil leaves, and an optional extra pinch of Parmesan.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g