Eggs In Purgatory


Girl’s Night is still going strong and The Bachelor is still pretty ridiculous, but we are fans regardless. For my cooking turn that evening I made Eggs in Purgatory from one of my favorite go-to recipe maven’s, Smitten Kitchen.

Super Italian and super delicious (I left out the anchovies though). Also perfect for the winter months because it’s so hardy. Here’s my slightly modified recipe below.

EGGS IN PURGATORY (serves 2-3)

3 tablespoons of oilive oil
3 cloves of garlic, peeled and chopped
1/4 cup flat-leaf parsley leaves, chopped
1/4 pitted black olives, chopped
1 tablespoon capers, drained, rinsed, chopped
1 (14-ounce) crushed tomatoes
4 large eggs
1/4 cup grated pecorino cheese
Salt and pepper, to taste
Sliced bread for dipping

Saute garlic, olive, capers and half of the parsley in a heated skillet with olive oil. After five minutes add tomato sauce, half of the cheese and salt and pepper. Once bubbling, make four dents in the sauce with a spoon. Crack eggs into the dented sauce slots. Cover for 10 minutes until all eggs are cooked. Add the rest of cheese and parsley for garnish. Feel free to toast your bread too for crunch!


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