Possibly the fastest and most hands-off breakfast preparation ever, eggs in purgatory is perfect for a quick weekday breakfast or a large brunch gathering. You can easily make one portion or 20. I make my tomato sauce ahead of time so that I can just pour it into the pan and have breakfast within 10 minutes. A wonderful, crusty loaf of bread is a must for this one! This is the definition of scarpetta– the Italian word for dipping bread in sauce to get up every last drop.
Eggs in Purgatory
recipe per person, so multiply by the number of people you are serving
2 eggs
1 cup favorite store bought or homemade tomato sauce
1/2 teaspoon dried oregano
4-5 julienned basil leaves
2-3 slices of bread, toasted or grilled
Pour the tomato sauce into an oven safe dish and heat in a 375 degree oven for 5 minutes. Once bubbling, sprinkle with the oregano and basil and break the eggs in carefully. I like to make little indentations with the back of my spoon to create little spots for each egg first. Bake for 5-8 minutes, until the whites have fully cooked and yolks are to your desired doneness.
Serve straight from the oven with slices of bread and a sprinkle of sea salt.
