Eggs Purgatory

June 10, 2016 1 Comments

Good Morning Ya’ll! It’s Saturday and I’m thinking most of us are either still in bed or dreadfully getting ready for work.

Yes, some of us work on Saturdays. It’s what we gotta do!

Regardless of what your plans are I just have to take the time to share a quick recipe that me and my husband live by. It’s EGGS PURGATORY! This dish came into my life a year ago this summer and since then is apart of our weekly weeknight dinners followed by the next morning breakfast. It’s so easy, so quick, and so satisfying. You can personalize it however you want. The sauce is your canvas and I’m pretty sure each time I make this recipe it comes out a little different simply because of the fact that I just can’t help by try something new. A new seasoning, a new vegetable. and my favorite, new cheeeeeesse!

20160609_215001.png

With all the reasons that make this dish a favorite for breakfast, lunch, or dinner, the biggest reason is because once you’ve made a big pot of sauce, all you have to do is pour some in a skillet, heat it to a mild simmer and crack an egg in it. Thats it! That simple! Done and off you are!

I’m that excited about this so here it is. Please let me know what you think because I gotta know if my husband and I are the only ones that are this crazy about this dish!

Print Recipe
Eggs Purgatory
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. Heat up olive oil in a shallow saute pan and add garlic. Mix around until the garlic becomes aromatic and then immediately add the onions. Cook until translucent
  2. Add the chili powder, red chili flakes, and italian seasoning. Cook for about 20 seconds.
  3. Add tomato paste and cook 1-2 minutes.
  4. Add can of diced tomatoes .
  5. Add can of diced tomatoes, stir, and simmer for 10-15 minutes until sauce thickens. Adjust the sauce to taste for salt and other seasonings. Add more spice here if you would like.
  6. Crack 4 eggs evenly distributed in the pan. Cover and allow sauce to continue to simmer on low until white are cooked but yolks are still soft and runny. (Cook longer if you don’t like runny yolks). I found that I had to remove the lid quiet a few times to make sure the eggs were cooked and that was perfectly okay to do. I would poke at the yolk gently to ensure it was still runny. This is a time you don’t want to step too far away from the stove since the egg whites will cook fast. No matter what you do keep the pan covered so the heat being trapped in the pan will cook the eggs more evenly rather than risking over cooking the egg and cooking the yolk.
  7. Add your favorite cheese (cheddar, goat, feta, mozzarella, parmesan…) to the sauce before serving but don’t serve this without some bread to soak up all that delicious tomato sauce. Possibly toasted with a fresh garlic clove rubbed all over and a drizzle of olive oil and sea salt…just saying but you’ll regret it if you don’t!
Share this Recipe

G&G

North Carolina born, Vancouver living, cooking, and baking fanatic that is bringing my kitchen to the internet.

LEAVE A COMMENT

RELATED POST