Eggs in Purgatory

Eggs poached in a garlicky, gently spicy tomato sauce, with parsley and bread for dipping. Ready in half an hour.

Ingredients

For 4 servings.

• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, sliced
• 1/2 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 8 large eggs
• 1/4 cup flat-leaf parsley, chopped
• 1/4 cup grated parmesan
• 1 baguette
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Warm the oil in a wide pan with a lid and cook the onion for 6 minutes. Add the garlic and pepper flakes for a minute.
2. Add the tomatoes, salt and pepper and simmer for 10 minutes until slightly thickened.
3. Make 8 hollows in the sauce, crack an egg into each, cover and cook over low heat for 6–8 minutes, until the whites are set.
4. Scatter with parsley and parmesan and serve with the baguette.

Diets and allergens

Nutrition per serving

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