Let's Have Brunch - Italian Eggs in Purgatory

Every month Food Network Magazine inserts small booklets with a variety of recipes from muffins to cookies, appetizers and more. Recently the recipes were for several ways to prepare eggs. This particular recipe interested me due to its name, so I prepared it for our weekend breakfast. Colorful, filled with flavor and a kick of spice, it's something that will be a repeat in our house. Prep time is about 25-30 minutes from start to finish. Great to share with family or guests for your next weekend brunch.

Italian Eggs in Purgatory

3 tablespoons olive oil
3 garlic cloves, sliced
1 - 28 ounce can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
4 eggs
Shredded Parmesan
Fresh basil

1. Cook sliced garlic cloves in the olive oil in a large skillet over medium heat until golden, 2 to 4 minutes. 

2. Add crushed tomatoes to the skillet with the salt and red pepper flakes. Simmer until thickened, 10 to 12 minutes.

3. Reduce the heat to medium-low and make 4 wells in the sauce; crack an egg into each. Partially cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes.

4. Top with Parmesan, basil and more red pepper flakes (if desired).



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