Eggs in Purgatory is a spicy and delicious meatless meal that would be awesome any time of day. Eggs are poached in a tomato sauce spiked with plenty of chillies and served with stacks of crunchy toast.
Total Time:25 minutes
Yield:2 servings 1x
1 tablespoons olive oil
1 clove garlic, peeled
1/4 teaspoon crushed red pepper flakes
1 red jalapeno, chopped fine
1 14 ounce can diced tomatoes
1/2 teaspoon salt
1 tablespoon grated Parmesan cheese
Toasted bread, to serve
Add your oil to a frying pan over medium heat. Grate in the garlic clove using a microplan or fine grater, then add the crushed red pepper flakes and the chopped jalapeno. Let this cook for a minute or two or until it becomes fragrant and the jalapeno starts to soften a bit.
Add in the tomatoes and salt, and give it a good stir. Let this cook until it comes to a bubble.
Crack your eggs into four corners of the pan and sprinkle over the Parmesan cheese. Partialy cover the pan, allowing space for steam to escape, and let it gently bubble away for about five minutes or until the egg whites are set. Remove from heat.
Serve immediately with lots of toast and some chilli oil if you want a bit of extra heat.