Eggs in Purgatory
Recipe inspired by Dash Magazine and Food Network
Serves 2

Here is what you will need to make this dish. If you don't want to make your own sauce, used jarred sauce. Saves time but my sauce recipe is GOOD! The ingredients are: 3 large ripe tomatoes, 1/2 large sweet onion, 3 cloves garlic, 1/2 cup red wine, 1/2 tsp red pepper flakes (or more if you like spicy), 1 TBS parsley, plus more for garnish, 4 eggs, parmesan cheese for garnish and salt and pepper.  You will also need olive oil and 2 TBS tomato paste, not sure why I left them out of the photo!

all photos by sally for 1055

 First you need to peel the tomatoes. It's very easy to do. Cut a little X on the bottom of each tomatoe, just breaking the skin. 

Then toss them into very hot water for one minute. Use tongs!

Then remove them from the water, let cool and the skin peels right off. 

 Core the tomatoes and put them in a food processor or belnder. 

 Process until fairly smooth, I like to leave a few chunks.

 Dice the onion and saute in about a TBS of olive oil. Cook on medium heat until soft then grate garlic into onions.

 Add red wine and deglaze the pan, sorry photos a little blurry. Might have had a sip of the wine!

 After the wine cooks down, about a minute, add tomatoes.  Cook until they start to bubble then turn down heat and let simmer. Stir in tomato paste.

Crack eggs into small bowls so you're ready to add them when the sauce is done.

Taste and season with salt and pepper then add the parsley after the sauce has thickened.

 Push the sauce aside to make a little pocket, then slip the egg in. Make three more pockets for the rest of the eggs.

Once the eggs are in cover the pan and let them cook. 


I like my eggs a little runny. Cook for 2 to 3 minutes.


They are ready to plate! Scoop out the eggs into bowls and top with sauce.

Then top with grated cheese and parsley.


 My "Thank You For Coming" bowl!

 Lets eat!