Eggs in Purgatory

Name: Eggs in Purgatory
Total time: 20 min
Yield: 2 Servings
Ingredients: 2 tablespoons extra-virgin olive oil; 💧 ½ cup water; 🧄 1 clove garlic, crushed; 1 sprig chopped fresh parsley; 🥚 2 large eggs; 1 anchovy fillet in oil, drained; 🍅 7 ounces Italian tomato sauce (crushed tomatoes); 3 black Italian olives, pitted and chopped, or more to taste; 1 teaspoon capers

Cost $5, save $10

Source: Recommended by CookPal

20 Min
2 Servings
$5

Eggs in Purgatory

Cost $5, save $10

Source: Recommended by CookPal

20 Min
2 Servings
$5

INGREDIENTS

Pantry Staples
- 2 tablespoons extra-virgin olive oil
- 💧 ½ cup water
Vegetables and Herbs
- 🧄 1 clove garlic, crushed
- 1 sprig chopped fresh parsley
Proteins and Seafood
- 🥚 2 large eggs
- 1 anchovy fillet in oil, drained
Condiments and Sauces
- 🍅 7 ounces Italian tomato sauce (crushed tomatoes)
Additional Flavorings
- 3 black Italian olives, pitted and chopped, or more to taste
- 1 teaspoon capers

STEPS

Gather the ingredients.

Heat olive oil in a skillet over low heat. Add garlic, olives, capers, and anchovy. Cook for 1 to 2 minutes.

Add tomato sauce and water. Bring to a boil, then simmer until the flavors combine, about 10 minutes. Add parsley and season with salt.

Gently add eggs directly into the tomato sauce without breaking the yolks. Cook until eggs are just done, about 3 to 5 minutes.

NUTRIENTS

Per 1 serving

🔥

245

Calories

9
Protein
10
Carbs
20
Fats

💡 Make sure to keep the heat low when cooking the eggs to ensure soft-cooked yolks.Serve with crusty bread or toast to scoop up the sauce.Add red chili flakes for a spicy twist.