I have a story in today's Albany Times Union on "3 Ingredient Fix" dinners that can be made in a jiff using some leftovers and basic pantry staples. Read the story here. And here's my recipe for Eggs in Purgatory in the meantime, a staple in this house any time of day. My friend Daniel first introduced me to it at More Perecca's and it was love at first bite.
Eggs in Purgatory
- 1 tablespoon olive oil
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning (or seasoned to your liking)
- 2 teaspoons crushed red pepper (or to taste)
- Kosher salt
- 4 eggs
- Crusty bread
- Grated Romano cheese (or your cheese of choice, optional)
- Chopped fresh parsley, to garnish (optional)
Warm the olive oil in a medium skillet and add the tomatoes, Italian seasoning, crushed red pepper, and a generous pinch of kosher salt. Stir to combine and cook over medium heat. Once the sauce is warmed and just starting to bubble, make 4 wells in the sauce and crack an egg into each. Sprinkle a bit of kosher salt over each egg. Cover the skillet and reduce the heat to medium-low. Cook until eggs have reached their desired consistency (completely firm, or still a little runny. Your choice.)
Remove the skillet from the heat and plate two eggs per serving. Top with cheese and parsley, if desired, and toasted thick slices of crusty bread.