Named for its hot-as-hellfire tomato sauce, Eggs in Purgatory is best prepared in enamel-coated cast iron to protect your pan’s seasoning.
Eggs in Purgatory
Serves: 4-6 Servings
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 clove garlic, minced
- 2 teaspoons Italian seasoning
- 2 teaspoons chopped fresh herbs (oregano, parsley, thyme, and rosemary)
- 1 teaspoon sugar
- ½ teaspoon celery salt
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 6 large eggs
- 1 loaf crusty sourdough bread, sliced and cut into points
- Garnish: chopped fresh herbs
- In a large enamel-coated castiron skillet, heat oil over medium heat. Add onion; cook until tender, about 3 minutes. Stir in tomatoes, garlic, Italian seasoning, herbs, sugar, celery salt, kosher salt, black pepper, and red pepper; bring to a simmer.
- Using a large spoon, make an indention in tomato sauce mixture. Crack an egg into indentation. Repeat procedure with remaining eggs.
- Cover and cook until whites are set and yolks are cooked to desired degree of doneness. Serve with crusty bread. Sprinkle with herbs, if desired.