Eggs in Purgatory
I've seen this dish for years in cooking magazines & on websites. I've really always been scared of it. It seemed so daunting for some reason & I was so afraid I would start it & mess it up.
I have also been afraid of cast iron skillets. I know it sounds crazy but I felt like there were so many rules surrounding them, like oiling & seasoning & hand washing & never letting it soak in water or air dry. But that all changed not so long ago when I discovered my husband had bought a new cast iron skillet & I gave it another try. Now it is my favorite pan. I use it for everything. It is ideal for making this fried chicken but also works amazingly for everything else I've made in it.
AND, I found out that cooking in it helps boost my iron levels. I have struggled all my life with low iron, so I try to get extra of it any way I can. Did you know that cooking your food in a cast iron skillet can actually add significant amounts of iron to your diet? Iron is a vital nutrient for the cells in your body.
So back to these Eggs in Purgatory....This dish is so simple & quick & so delicious. Using a jar of marinara adds an aspect of ease to it all & makes it a super fast meal for any occasion. Though traditionally made for brunch, this meal is perfect for breakfast, lunch or dinner too!
Eggs in Purgatory
ingredients
4 large eggs
1- 28 ounce jar marinara sauce {no sugar added}
1 - 8 ounce can tomato sauce
2 shallots, finely sliced
2 cloves garlic, minced
1/4 cup parsley, chopped
2 tablespoons olive oil
1 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon allspice
garnish: freshly ground salt & pepper, extra parsley
directions
in a medium size mixing bowl, combine marinara sauce, tomato sauce, parsley, basil, salt, pepper, red pepper flakes & allspice
in a large cast iron skillet, heat the olive oil & sauté the shallots for 5-7 minutes, just until they begin to caramelize. add in the garlic & sauté an additional minute.
pour the sauce into the skillet with the onions & garlic & cook on low-medium heat for 5 minutes {there should be a slight boil on the edges}, stir occasionally.
while the sauce is simmering, crack each egg into individual small bowls, being careful not to break the yolk. using a large spoon, make 4 deep indentions in the sauce, all the way down to the pan.
quickly but carefully, pour 1 egg into each opening. cover & simmer 7-10 minutes, until eggs have reached desired doneness.
serve immediately* when done.
*if you wish to save any of this for leftovers,
i would recommend cooking the eggs
more to a firm doneness level.