Eggs in Purgatory
Eggs in Purgatory is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. One portion of this dish contains around 13g of protein, 16g of fat, and a total of 231 calories. For $1.52 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Leites Culinaria has 236 fans. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up eggs, olive oil, kosher salt, and a few other things to make it today. It works well as a side dish. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is solid. Dinner Tonight: Eggs in Purgatory (Eggs Baked in Tomato Sauce), Eggs in Purgatory, and Eggs in Purgatory are very similar to this recipe.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 5 minutes
Ingredients:
8 large eggs
8 basil leaves, fresh, torn in pieces
2 garlic cloves, peeled and thinly sliced
Kosher salt and freshly ground black pepper, as needed
2 tablespoons extra-virgin olive oil
1 tablespoons chopped parsley
2 pounds ripe plum tomatoes
8 slices grilled or toasted bread
Equipment:
sauce pan
frying pan
Cooking instruction summary:
1. Blanch the tomatoes in boiling water for 30 seconds, shock them in cold water, then peel the skin. Cut the tomatoes in half, remove most of the seeds, and then cut them in large dice; set aside.2. Heat the oil in a saute pan or saucepan that has a cover over medium heat with the garlic. Just before the garlic starts to take on any color, about 1 minute, add the tomatoes, parsley, and basil. Season with salt and pepper, bring to a simmer over low heat, and let cook for 10 minutes, until tomatoes become “saucy,” but are still a little chunky.3. Break the eggs, one at the time, into a cup or dish and then gently slide them, one at the time and without breaking the yolks, on top of tomato sauce. Try to keep them separated.4. Cover the pan and let cook gently for 3 to 4 minutes, until the eggs are done, but still soft. Immediately serve them on a large round plate with the tomato sauce. Serve the grilled or toasted bread on the side.
Step by step:
1. Blanch the tomatoes in boiling water for 30 seconds, shock them in cold water, then peel the skin.
2. Cut the tomatoes in half, remove most of the seeds, and then cut them in large dice; set aside.
3. Heat the oil in a saute pan or saucepan that has a cover over medium heat with the garlic. Just before the garlic starts to take on any color, about 1 minute, add the tomatoes, parsley, and basil. Season with salt and pepper, bring to a simmer over low heat, and let cook for 10 minutes, until tomatoes become “saucy,” but are still a little chunky.
4. Break the eggs, one at the time, into a cup or dish and then gently slide them, one at the time and without breaking the yolks, on top of tomato sauce. Try to keep them separated.
5. Cover the pan and let cook gently for 3 to 4 minutes, until the eggs are done, but still soft. Immediately serve them on a large round plate with the tomato sauce.
6. Serve the grilled or toasted bread on the side.
Nutrition Information:
covered percent of daily need
