Eggs in Purgatory
Get this quick and easy egg recipe by Laura Vitale from Simply Laura.
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Easy
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Simmer
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5 minutes
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10 minutes
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4 servings
Ingredients
- 2 teaspoons Olive Oil
- 2 slices thick-cut Bacon, cut into ¼-inch lardons
- 2 cloves Garlic, minced
- Pinch of hot Pepper flakes
- One 28-ounce can diced Tomatoes
- Kosher Salt and freshly Ground Black Pepper
- 2 tablespoons freshly chopped Parsley leaves
- 6 large Eggs
- Freshly grated Parmigiano-Reggiano
- Crusty bread, such as Semolina, for serving
Method
- Heat a 10-inch skillet with high sides over medium-high heat. Add the Olive oil and bacon and render the bacon fat over medium-high heat until crisp, about 3 minutes. If there is more than 2 tablespoons of fat in the skillet, discard the excess. Add the garlic and hot pepper flakes and continue to cook for 1 minute. Add the tomatoes and season the mixture lightly with salt and black pepper. Continue to cook over medium-high heat and let the sauce simmer until slightly thickened, about 10 minutes. Add the parsley and stir to combine
- Lower the heat to medium and taste. Adjust the seasoning as needed with salt and pepper. Crack each egg into a small ramekin and add them one by one on top of the sauce, cover the skillet with the lid and allow the mixture to cook for 3 minutes (this is if you like your yolk just set, if you like it runny, cook them for less time)
- Plate the eggs, grate some Parmigiano-Reggiano over the top and serve from the pan with good crusty bread
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