Eggs in Purgatory

Written by Steve @ SeriousKeto Published on May 19, 2022 in Breakfast & Eggs

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Eggs in Purgatory

Recipe by Steve @ SeriousKeto

5.0 from 1 vote

Course: Breakfast u0026amp; EggsCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

161

kcal

Total Carbs

grams

Net carbs

grams

Fat

grams

Protein

grams

I was inspired to make this recipe from an episode of Milk Street TV. It is essentially an Neapolitan version of the Middle Eastern dish, shakshouka. Purgatory, I assume, is a reference to the mild spiciness of this dish. With garlic, tomatoes, basil and Parmesan cheese, it’s unmistakably Italian and thoroughly delicious.

Ingredients

1 TB extra virgin olive oil (15mL)
2 cloves garlic, thinly sliced
1/2 jalapeño pepper, thinly sliced (optional)
28 oz can of diced tomatoes (793g)
1 tsp kosher salt
1/2 tsp ground black pepper
1 sprig fresh rosemary
6 large eggs
1/4 cup grated Parmesan (30g)
1/4 cup fresh basil leaves, torn and gently packed

Directions

Heat olive oil over medium high heat in a non-stick skillet until it begins to shimmer, then add the garlic and jalapeño. Cook, stirring frequently until the garlic starts to turn golden.
Add the tomatoes, salt, pepper and rosemary and cook, stirring occasionally, until the liquid has reduced to the point that you can drag your spoon through it and form a trail – 10 to 15 minutes.
Remove the rosemary and use a spoon to create 6 divots in the sauce. Add an egg to each divot and add additional fresh ground black pepper and salt to taste. Cover with a lid and cook until the whites are firm, but the yolks are still runny – 5 to 8 minutes.
Remove the skillet from the heat, uncover, and add the fresh grated Parmesan and torn basil leaves. Finish with a drizzle of olive oil and serve.