Recipe: Eggs in Purgatory

[Michie]

Serves 2

Ingredients:

• 1/2 (24 oz) jar of arrabbiata tomato sauce — any brand you love will work; we enjoyed Rao's
• 1 teaspoon dried rosemary
• 1/2 teaspoon crushed red pepper flakes
• 4 eggs
• 2 tablespoons grated Parmesan cheese
• 4 large slices of crusty bread toasted, optional

Instructions:

1. Set a large skillet over medium-high heat. Pour half of the jar of tomato sauce into the skillet. If using Rao's tomato sauce, stir in 1/2 cup water to thin the sauce out just slightly. Other brands may have a thinner consistency so add the water at your own discretion. It should be smooth but not soupy.
2. Add the dried rosemary and crushed red pepper flakes to the sauce and stir them in. Bring the sauce to a bubble and then reduce the heat to medium.
3. Crack one egg into a small cup or bowl. Gently turn the egg into the tomato sauce while slightly pressing down with the lip of the cup to form a well in the sauce for the egg to land. Repeat quickly with the remaining eggs.
4. Place a lid over the skillet and cook the eggs for 4 to 5 minutes or until the whites of the eggs are just cooked through. Do not overcook the eggs, you want the yolks to be soft and runny.
5. Remove the lid and sprinkle the sandwich hero seasoning over the top. Sprinkle the grated Parmesan over the top and serve immediately with toasted crusty bread for dunking. You'll find it easiest to use a large cooking spoon to transfer one egg at a time to a serving bowl. Then spoon the warm sauce around the egg before serving.

Continued below.

Catholic Cookbook Author Tiffany Dahle, With a Recipe for ‘Eggs in Purgatory’

‘Asking me to pick my favorite recipe is a lot like asking me to pick my favorite child,’ says Dahle. ‘I just love trying new things.’

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