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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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 people
- 2 tblsp olive oil
- 3 each anchovy fillets (can be excluded) minced
- 3 cloves sliced garlic, or garlic paste
- 1 pinch red pepper flakes (free of charge section)
- 2 can conserved cherry tomatoes
- 1 can whole peeled tomatoes
- 1 tsp sugar
- salt and pepper (free of charge section)
- 1 tblsp basil paste, or fresh basil
- 0.5 tsp dried rosemary (free of charge section) 'free of charge' section
- 35 grams parmesan grated
- 1 tblsp butter
- 8 each eggs
- 8 slices white bread
This is a two-pot affair if you're cooking for 4 persons. Use your frying pan for the veggies and then transfer to your pots.
Heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil paste and rosemary. and turn the heat to medium-low.
Simmer, squashing tomato pieces with a spoon, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
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 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)
To serve, sprinkle more Parmesan, then spoon into into bowls. Serve with toast.