Eggs in Purgatory Recipe
Servings: 4
Total Time: 25 minutes
Cookware:
Larder & Vine 10.25-inch Enameled Cast Iron Skillet
Ingredients:
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1 tablespoon olive oil
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½ medium onion, chopped
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1 cup tomato sauce
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1 garlic clove, minced
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¼ teaspoon red pepper flakes
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1 teaspoon kosher salt
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½ teaspoon black pepper
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¼ cup fresh parsley, chopped
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4 large eggs
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¼ cup grated parmesan cheese
Directions:
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Heat olive oil in your ovenproof Larder & Vine Skillet over medium heat. Add the onions and cook until tender, about 3 minutes.
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Stir in the tomato sauce, minced garlic, red pepper flakes, salt, and pepper. Sprinkle with half of the parsley. Cook until the tomato sauce mixture begins to thicken, about 5 minutes.
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Use a large spoon to make 4 indentations in the tomato sauce. Crack an egg into each indentation.
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Top with the grated parmesan cheese, salt, and pepper. Cover the skillet and cook until the egg whites are set and the egg yolks are at your desired consistency.
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Sprinkle with remaining parsley and serve.
