Eggs in Purgatory Italian Style

Eggs In Purgatory

Ingredients

* 2 Tbs olive oil or more for sautéing

*28 oz can of crushed tomatoes (for this I do try to get a good quality brand since this is the main ingredient that you’ll taste)

*14.5 oz can of diced tomatoes, drained

*1 onion, chopped

* 3 cloves of garlic

*1 1/2 tsp dried oregano or more to taste

*2 tsp. dried basil, or more to taste

*1/2 tsp, dried Thyme

*1 1/2 tsp paprika

*1/2 tsp. red pepper flakes ( I like to start out with 1/2 tsp and add more if I want later)

*1 tsp. salt

*1/4 cup grated parmesan

*parsley for garnish

Directions

Add oil to a skillet and heat on medium. When oil begins to shimmer add the onions and sauté until onions become tender.

Add oregano, basil, Thyme, paprika and red pepper flakes.

Stir and continue cooking for about a minute more.

Pour in the crushed and diced tomatoes. Using a micro plane or a fine grater, grate the garlic into the sauce. You can mince the garlic instead of grating it. I like this method for this recipe because for me it’s easier and I know there will not be any big hunks of garlic.

Simmer uncovered for 20 minutes.

Using a spoon, make indentations in the sauce. Place the eggs in the indentions, making sure to leave enough space in between each egg so they do not run together.

Cover and simmer for about 10 minutes or until whites are set but yolks are runny. Take the skillet off of the heat and sprinkle with Parmesan cheese and parsley.

Don’t forget the crusty bread.

Enjoy!

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