Eggs in Purgatory by Afrim Pristine
- 25 Minutes Prep 25 Minutes Total
- 4 Servings
Eggs in Purgatory by Afrim Pristine
Ingredient List
- 1 can Muir Glen™ Fire Roasted Diced Tomatoes or Muir Glen™ Crushed Tomatoes with Basil
- Salt & pepper
- 1 Shallot (diced)
- 2 Cloves garlic (minced)
- 1/2 tbsp Fresh Rosemary (Finely chopped)
- 1/2 tbsp Fresh Thyme (Finely chopped)
- 1/2 tbsp Fresh Basil (Finely chopped)
- 1/4 Cup Extra Virgin Olive Oil.
- 4 Eggs
- 2 Cups Cherry tomatoes.
- 1/4 Cup water.
- 1/4 Cup Grated Parmigiano Reggiano
- 1 Baguette (Optional)
- *Fresh can be substituted for dried herbs.
Preparation
- Cut cherry tomatoes in half and place in bowl. Set aside.
- In a medium sized frying pan heat olive oil over medium heat.
- Add your finely diced shallots to olive and saute until golden brown.
- Add finely minced garlic and season generously with salt and pepper. Stirring mixture until garlic turns golden brown.
- Add cherry tomatoes and chopped rosemary, thyme and basil. Stirring occasionally until they become tender.
- Add one can of Muir Glen Fire Roasted Diced Tomatoes or Muir Glen Crushed Tomatoes with Basil and 1/4 cup of water. Stir. Reduce heat and allow to simmer for 10 minutes.
- Season with salt and pepper to taste.
- Add eggs, cracking each into small bowl and gently pouring eggs into tomato sauce one at a time.
- Allow to cook for 10 minutes. Increase or decrease cooking time for desired style of egg.
- Serve in pan with toast. Garnish with salt, pepper and freshly grated parmigiano reggiano.
