i’m not really a big breakfast person. i know it’s the most important meal of the day, blah blah, but i prefer brunch – and only when it’s a stack of french toast or fluffy ricotta pancakes. i prefer to eat eggs for lunch or dinner (i guess that’s the italian in me), and they must be accompanied by generously buttered toast.
this dish of eggs poached in tomato sauce, is sometimes called “eggs in purgatory”, which honestly makes me giggle every time. just the thought of cutie eggs being held, suffering for their sins in spicy tomato sauce, until their egg souls are purified is just so ridiculous. anyway, what’s not ridiculous is how delicious and easy this is to make, because it’s the perfect comfort food for lunch (or brunch!) on a chilly day.
eggs in purgatory
1 small white onion, finely chopped
1 tablespoon butter
1 can san marzano tomatoes
1 tablespoon red chilli flakes
chopped parsley, to serve
in a medium pan that’s at least a couple of inches deep, melt the butter over medium-low heat then add the onions and chilli flakes and season with salt and pepper. cook the onions for about 15 minutes until starting to caramelize.
add the tomatoes one by one, crushing by hand before adding to the pot. add the remaining juices and stir, breaking up the tomatoes with a wooden spoon using the side of the pot. bring to a boil, then turn heat down to low and let simmer for about 10 minutes, stirring occasionally to further break up the tomatoes.
when sauce has thickened just slightly, crack 4 eggs into the sauce, gently spooning a little sauce over top of the eggs. cover and poach on low heat until whites are just set and yolk is still runny.
sprinkle with fresh chopped parsley and serve with toasted, buttered baguette!