Eggs in Purgatory

Similar to Shakshuka with a more Italian flare. Perfect way to have an egg breakfast, that you can cook for everyone at the same time. It takes a while though, so settle in for a leisurely morning.

Durability:
4–5 days
Prep time:
15 mins
Cooking time:
45 mins
Total time:
60 mins

Ingredients

Servings:
Free of charge
2 tblsp olive oil
3 clove garlic (fresh or pressed in jar), finely chopped
3 fillet anchovy , minced (can be excluded)
1 pinch red pepper flakes (chili flakes)
2 can tomatoes, canned whole cherry tomatoes
1 can tomatoes, whole peeled plum tomatoes
salt and pepper
0.5 tsp basil, dried
0.5 tsp rosemary, dried
35 gram parmesan Parmigiano Reggianograted
15 gram butter (for frying and baking), marked in grams on package
0.5 pot basil, fresh, coarse chop
8 egg
8 slice bread, sliced

Tips!

You'll probably have sauce leftover. Serve with scrambled eggs and toast for another breakfast. Or make an italian style egg burrito.

Instructions

  1. Use your frying pan for the veggies and then transfer to your pot.
  2. Heat oil over medium heat. Add the chopped garlic, anchovies and red-pepper flakes. Cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper, dried basil and rosemary. and turn the heat to medium-low.
  3. Simmer, squashing tomato pieces with a spoon, until the tomatoes break down and thicken into a sauce, 25 to 30 minutes. Stir in Parmesan, fresh basil, butter, and perhaps more salt and red-pepper flakes to taste.
  4. Using your ladle, make indentations for your eggs in the tomato sauce, then crack an egg into each indentation. Cover the pan and let cook until the eggs are set to taste, about 4 to 5 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)
  5. In the meantime, fry up some toast in oil or butter in your frying pan.
  6. To serve, sprinkle more Parmesan, then spoon into into bowls. Serve with toast.