December eggs in purgatory recipe with crushed tomatoes, shallot, garlic and seasonings.

Eggs in Purgatory by Afrim Pristine

  • 25 Minutes Prep 25 Minutes Total
  • 4 Servings

Eggs in Purgatory by Afrim Pristine

Ingredient List

  • 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.

Preparation

  1. Cut cherry tomatoes in half and place in bowl. Set aside.
  2. In a medium sized frying pan heat olive oil over medium heat.
  3. Add your finely diced shallots to olive and saute until golden brown.
  4. Add finely minced garlic and season generously with salt and pepper. Stirring mixture until garlic turns golden brown.
  5. Add cherry tomatoes and chopped rosemary, thyme and basil. Stirring occasionally until they become tender.
  6. 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.
  7. Season with salt and pepper to taste.
  8. Add eggs, cracking each into small bowl and gently pouring eggs into tomato sauce one at a time.
  9. Allow to cook for 10 minutes. Increase or decrease cooking time for desired style of egg.
  10. Serve in pan with toast. Garnish with salt, pepper and freshly grated parmigiano reggiano.