Eggs in Purgatory by Afrim Pristine

Eggs in Purgatory by Afrim Pristine

Eggs in Purgatory by Afrim Pristine


Ingredients

Serves 4
Prep time: 25 minutes

  • 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.

Directions


  • 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. 

25 Minutes