Eggs in Purgatory
- 2 Tbsp. olive oil
- 1/4 finely chopped onion
- 2 cups canned, peeled tomatoes, chopped
- 4 fresh basil leaves, torn into pieces, or a pinch of dried oregano
- Pinch of crushed red pepper
- Salt to taste
- 8 large eggs
- Crusty bread
Pour the oil into a medium skillet. Add the onion and cook over medium heat, stirring until tender, about 10 minutes. Add the tomatoes, basil, red pepper and salt. Bring to a simmer and cook 15 minutes or until thickened. Break an egg into a small cup. With a spoon, make an indentation into the tomato sauce. Slide the egg into the indentation in the tomato sauce. Continue with remaining eggs. Cover the skillet and cook until eggs are set, about 2 to 3 minutes. Serve with crusty bread.
By Connie from Cotter, AR
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