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Eggs in Purgatory

Eggs poached in a rich, spicy sauce is a perfect hearty breakfast.
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Ingredients Method Notes

Ingredients
  

  • ½ brown onion, peeled and finely sliced
  • 4 cups Tomato Sauce (pasta sauce) - store-bought or homemade
  • 1 x 400 g can diced tomatoes, drained
  • 1 tbsp dried oregano
  • 1 tsp dried chilli flakes
  • salt
  • freshly ground black pepper
  • 6 eggs
  • Handful of fresh basil leaves, torn
  • parmesan cheese, grated, for serving

Method
 

  1. Heat a medium non-stick sauté pan oven over a med-high heat.
  2. Add the olive oil and the onions and cook, stirring, until onions are translucent, about 5 minutes.
  3. Add the tomato sauce and the drained diced tomatoes, the oregano and chilli. Season with a little salt and pepper, then cook for 5 minutes, or until the sauce is bubbling.
  4. Reduce heat to low-medium. Crack eggs, one at a time into a cup or ramekin and then slide into the hot sauce. Cover with a lid and cook for 5 – 6 minutes, or until eggs are cooked to your liking (I prefer the yolks runny.)
  5. Scatter with basil and grated parmesan and put the pan on the table ready for everyone to scoop out their eggs. Serve with plenty of crusty bread to mop up the eggy saucy goodness.

Notes

Add more chilli if you like things spicy!