Made from pantry and fridge staples, easy eggs in purgatory is a hearty one-pan meal that can be served for breakfast, lunch or supper.
Heat olive oil in a medium skillet over medium-high heat. When it starts to shimmer, add onion and saute until translucent, about 5 minutes. Stir in garlic and continue to cook until fragrant, about 1 minute. Add tomatoes and their juices as well as fresh herbs (or dried herbs) reserving about 1 tablespoon for garnish, season with salt to taste and stir to combine.
Reduce heat to medium and cook, stirring every couple of minutes breaking up any large chunks of tomatoes with a wooden spoon, until the mixture is reduced slightly, about 8 minutes.
Reduce heat to medium-low (you should have gentle bubbling). Make four wells and crack an egg into each well, season with salt and pepper and cook covered unill the whites are set but yolks are runny, about 5 minutes (cook for longer to have cooked yolks).
Remove from heat, sprinkle with reserved herbs and serve with toasted crusty bread!
The recipe can be modified. This recipe is written in its simplest form. Just with a bit of onion, garlic and some fresh or dried herbs. If you don't have fresh or dried parsley it's not the end of the world; the same can be said for the onion, garlic and basil. Additionally, if you have some veggies like peppers, zucchini or eggplant hanging around the fridge, they can easily be chopped up and sauteed with the onion! This is a recipe you can play with!
It's great served with bread. Having bread beside this dish is of the utmost importance! Whether it be some easy peasy no-knead bread (a great recipe to get your bread making journey started), sourdough or even pita! You'll definitely want to dip it into the tomato sauce.