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A spicy breakfast of tomato sauce with eggs on crunchy bread. An awesome breakfast alternative when you are sick of the same old, same old.
As someone that usually is not in the mood to eat fatty, cheesy eggs in the morning. Eggs in Purgatory was a welcome, spicy, change. Definitely going to be a regular addition to my breakfast choices. What the heck, I’ll probably eat it for dinner too. Now I will have an excuse to buy those little tomatoes in bulk!
Other possible additions for a more Italian version: parsley, anchovies, or some Parmesan cheese. For a more Middle Eastern flavor—add some cumin, paprika, and turmeric. Sprinkle some feta at the end and eat with pitas or flat bread instead.
Eggs in Purgatory
Ingredients
- 1 1/2 cups grape tomatoes
- 2 tbsp olive oil
- 1 tsp red pepper flakes
- 2 cloves garlic smashed and minced
- 1-2 shallots
- 2 eggs
- 2 slices of Italian bread
- 2-3 basil leaves
- Salt
- Pepper
Instructions
- Heat 1 tbsp oil in frying pan. Use a pan that can be covered with a lid.
- Add garlic, shallots, and pepper flakes to the hot oil, turn heat down to medium. Careful to not burn garlic. Heat for 2 minutes to infuse oil.
- Add washed tomatoes and let cook till softened. When tomatoes are soft, about 5 minutes, start smashing them to let the juices out.
- Add salt and pepper.
- Cover pan and let cook for a few minutes.
- In another frying pan, heat remaining oil. When oil is hot, fry the slices of bread on both sides. Set bread aside on plate.
- Slice basil into ribbons. Add half to the pan. Save the rest for serving.
- Make 2 holes in the sauce for the eggs. Crack eggs into a measuring cup and pour each one into the holes. Cover pan and let eggs cook about 5-6 minutes. Yolks should be runny, but whites cooked.
- Season eggs with salt and pepper.
- Serve over bread and sprinkle with basil.
Super delicious! Adding to my favorite breakfasts.
Thank you! Glad you like it. It’s also one of my favorites. Sometimes plain old eggs and bacon just doesn’t have enough zing!