So I don't know exactly why this dish is called Eggs in Purgatory... BUT, I love it, so who cares about the name?!! I make this dish for breakfast on the weekends all the time. It's quick and easy, and super scrumptious. This makes a great healthy meal (for breakfast, lunch, or dinner), with lots of protein! And feel free to add some more sauteed vegetables to the sauce to get even more nutritional goodness, because I know that's what you all crave so much, right?!
Eater beware... you might not want to eat 3 - 4 of these delicious eggs and then go out for a brisk 3 mile run. Something about spicy tomato sauce and physical exertion just don't mix... just ask hubby. :)
1 tablespoon olive oil
1 onion, finely diced
3 cloves garlic, chopped
1 chipotle pepper, finely chopped
28oz can of crushed tomatoes
Large eggs – I usually make about 5 eggs with this recipe
Salt and pepper
Cilantro for garnish, optional
Heat a large skillet over medium high heat. Add the olive oil and let heat through. Add the chopped onion and garlic and sauté for about 5 minutes, until fragrant. Add the chopped chipotle pepper and the tomatoes. Stir to combine. Bring to a simmer and turn the heat down to medium. Crack each egg directly into the tomatoes, and try to space them all out evenly. Season the eggs with salt and pepper and place a lid over the pan. Cook for about 4 – 5 minutes, until the egg whites are cooked through and opaque. Garnish with cilantro, if desired. Serve the eggs immediately with a few spoonfuls of the tomato sauce.