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Eggs in Purgatory

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    25 min.
  • Serves
    Serves:
    6

These spicy eggs in tomato sauce are an Italian go-to favorite when there’s very little in the fridge. They make a speedy and satisfying dinner but they can be served any time of the day.

Recipe tags: garlic base, easy difficulty, lunch, vegetarian, skillet

Ingredients

Quantity Ingredient
3 tbsp olive oil
2 cloves cloves garlic, thinly sliced
1 finger chili pepper, thinly sliced
¼ tsp red chili flakes
2½ cups puréed strained tomatoes (passata)
2 tbsp Better Than Bouillon® Roasted Garlic Base
6 eggs
¼ tsp cracked pepper
2 tbsp finely chopped fresh parsley
Crusty bread, for serving

Directions

  • 1

    Heat oil in high-sided skillet set over medium heat; cook garlic, chili and red chili flakes for 1 to 2 minutes or until fragrant. Stir in tomatoes, Roasted Garlic Base and 1/2 cup water; bring to boil. Reduce heat to medium-low; cook, stirring occasionally, for 8 to 10 minutes or until sauce thickens slightly.

  • 2

    Using spoon, make 6 wells in sauce mixture; crack egg into each well. Season with pepper. Cover and cook for 5 to 7 minutes or until egg whites are set but yolks are still runny or until cooked as desired.

  • 3

    Sprinkle with parsley; serve with crusty bread.

For Bacon and Eggs in Purgatory, start sauce with chopped bacon.