Perfectly soft-cooked eggs swimming in an insanely delicious tomato-based sauce infused with garlic and herbs, Eggs in Purgatory is the healthy, one-pan meal you never knew you needed in your life.
2 tablespoons (30 ml) olive oil
3 cloves garlic, thinly sliced
3 anchovy fillets
1/2 teaspoon crushed red pepper flakes
2 tablespoons (30 ml) white wine (optional)
2 (398 ml each) cans whole cherry tomatoes or 1 (796 ml) can of diced tomatoes
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped basil
Kosher salt and black pepper, for seasoning
Extra virgin olive oil, for serving
Parmigiano-Reggiano cheese, for serving
Fresh basil leaves, for serving
Crusty bread, for serving
Heat the olive oil in a large skillet over medium heat.
Add the garlic, anchovy fillets and red pepper flakes. Cook for one to two minutes, stirring frequently, just until the garlic is softened and the anchovies have broken down. Stir in the wine, if using, cook one minute and add the tomatoes (TIP: If you cannot find canned cherry tomatoes at your grocery store, a 796 ml can of diced tomatoes will work). Bring to a simmer and cook for 10 to 15 minutes until thickened.
Add the parsley and basil and season to taste with salt and pepper.
Using a spoon, make slight wells in the tomato sauce and crack an egg into each. Cover with a tight-fitting lid, turn the heat down to medium-low and cook until the whites are firm and the yolks are runny about four to six minutes.
Drizzle with extra virgin olive oil, grate over some Parmigiano-Reggiano and scatter with basil.
Serve immediately with hunks of crusty bread. Enjoy!