Oh, if only I had known the savior that is Eggs in Purgatory as a young collegiate party animal. I suppose it is named as such because of the spicy nature of the sauce, but I like to think of its nurturing qualities when one feels like he or she is ready to enter the depths of hell due to one too many. And, you know. We've all been here.
I mean this is seriously the most perfect food to nurse a hangover. Or, more importantly to feed your drunken-stupor soul when you stumble home in the wee hours of the night/morning and must stave off ravenous hunger that follows a night of hitting that bottle a little too hard. This dish is so necessary before making it to bed with two liters of water, a chaser of Gatorade and a bottle of Tylenol PM on your nightstand.
Of course, you can also make this when the husband is traveling and there's nothing much to eat. Or, because you just really freaking want a pan of the tomato/egg gloriousness because it is THAT AMAZING. This works for all courses: Breakfast, lunch, dinner, snack time. It's the perfect meal.
You can make Eggs in Purgatory with a can of chopped tomatoes or pureed tomatoes or leftover marinara sauce. Hot pepper flakes, garlic, olive oil, basil and parmigiano cheese and you are good to go. Just make sure you have some major slices of Italian bread toast as a go-along because I don't care what any of these diety people preach: Drunks and really hungry peeps need carbs.
Eggs in Purgatory
1 Tbsp. extra virgin olive oil
2 garlic cloves, minced
1/4 tsp. (or more) crushed red hot pepper flakes
114 ounce can of diced tomatoes or tomato puree
Salt and pepper to taste
Grated parmigiano cheese
1 Tbsp. shredded basil
Serve with Italian bread, toasted
In a small pan, heat the olive oil over medium heat. Add garlic and red pepper flakes. Cook for a minute or two. Add tomatoes. Season with salt and pepper. Bring to a simmer. Cook for five minutes. Stir.
Meanwhile, gently crack open two eggs in a bowl. Set aside.
While the sauce is still simmering over medium high heat, gently add the eggs directly to the tomatoes. Season with a little salt, pepper and about a Tbsp. of parmigiano cheese. Cover with lid, partially. Cook for about five minutes or until the whites are opaque and set. I like to rotate the pan halfway through the cooking process. The yolk should be runny.
Garnish with basil and a drizzle of olive oil and more cheese if desired. Serve with toast.