Eggs in Purgatory


My Instagram has had a lot of food and drink content lately.  The #Broskybakes highlight has been put to some good use lately with some more or less lacking in the beauty department but nonetheless delicious recent creations!  I often find myself spiraling down a cooking tutorial rabbit hole on YouTube late in the evening before I fall asleep, and one night I found this video from Bon Appétit. 

Then I knew I needed to make it and y’all, it turned out so good and easy that I’m just going to slip how I did the recipe!

What are you going to need?

1/4 cup of olive oil

2 table spoons of garlic powder

1/2 a teaspoon of red chili flakes

Salt and Pepper to taste

1 28oz can of crushed tomatoes

6 large eggs (I made 3 for a single serving)

4 toasted slices of bread of your choice

Chopped fresh basil

How is this going to come together?

Heat the oil in a skillet along with the garlic powder, flakes, salt, and pepper to allow the spices to bloom.  It is also to important to add the spices into the oil so you can see it start to simmer.  Allow it to simmer for about two minutes, stirring to avoid the spices burning.

After that, add in your tomatoes and reduce your heat to medium. Be careful adding the tomatoes in as oil does pop!!  Stir occasionally and allow the tomatoes to emulsify with the now flavored olive oil.


Now for the eggs, crack them into a measuring cup and reduce heat again to medium low.  With a wooden spoon, create a divot and pop the eggs in evenly spaced around the pan.  Cover and cook for 4-6 minutes.  If you prefer your eggs less runny, 6 will most likely be your best bet! Don’t be worried about the yellow showing!


Once finished, remove from the heat and add your chopped basil

To make the bread, I drizzled some olive oil on the slices and sprinkled salt and pepper before popping into the toaster.  Once finished, plate and serve!


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