20 min · 1 serving · @The Mediterranean Dish
Eggs in Purgatory
Eggs gently poached in a spicy, garlicky tomato sauce for a warm, satisfying Mediterranean breakfast.
Nutrition per serving
- 320 kcal
- 16 g protein
- 18 g carbs
- 21 g fat
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 40 g diced onion
- 180 g crushed tomatoes
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 2 eggs
- 1 tablespoon chopped fresh parsley
- 1 slice crusty bread
Steps
- Heat olive oil in a small skillet over medium heat.
- Add onion and garlic, sauté until fragrant and softened, about 2 minutes.
- Stir in crushed tomatoes, red pepper flakes, paprika, salt, and pepper; simmer 5-7 minutes until slightly thickened.
- Make two small wells in the sauce and crack an egg into each.
- Cover and cook on low heat until egg whites are set but yolks remain runny, about 5-6 minutes.
- Garnish with fresh parsley and serve warm with crusty bread.
More recipes
- Shrimp Ceviche — 215 kcal
- Ragi Vegetable Soup — 110 kcal
- Middle Eastern Chicken and Rice — 535 kcal
- Tteokguk (Korean Rice Cake Soup) — 484 kcal
- High-Protein Chicken Pad Thai — 553 kcal
- High-Protein Chicken Pasta Salad — 499 kcal