These eggs are are simmered in delicious sauce for a brunch favorite!
EGGS IN PURGATORY
1/4 cup olive oil
1 red onion (chopped)
3 cloves garlic (sliced, plus one whole clove)
3 jalapenos (sliced, optional)
pinch chili flakes (to taste)
1 tablespoon capers (drained and rinsed)
1/4 cup gaeta olives (pitted)
2 teaspoons fresh oregano (leaves chopped)
3 cups basic tomato sauce (or store-bought)
6 large eggs
1 bunch basil (leaves torn)
1/4 cup pecorino romano cheese (freshly grated, or pecorino romano)
GRILLED BREAD WITH TOMATO
1 loaf crusty Italian bread (to serve, 1/2-inch thick slices)
4 roma tomatoes (cut in half)
kosher salt and freshly ground black pepper (to taste)
Place a large skillet or sauté pan over medium-high heat. Add oil, onion, garlic, jalapenos, chili flakes and salt, and cook until tender, about 5-7 minutes, until softened and light brown. Add the capers, olives and oregano, and sauté for 1 more minute. Add the sauce and bring to a simmer. Carefully crack the eggs into the simmering tomato mixture, keeping them whole, making sure they do not touch each other. Season yolks with salt and pepper. Cover and cook 3 to 4 minutes, until the whites have set but the yolk is still runny. Remove from heat.
Garnish eggs with basil and grated cheese. Let cool for 5 minutes before serving. Serve family-style from the pan with grilled bread.
For the Grilled Bread: Preheat a grill or grill pan to medium-high heat. Drizzle bread with olive oil and place on the grill. Char bread on all sides. Remove and set aside. Rub grilled bread with raw garlic and the flesh of a tomato.
Tip: alternatively, cook eggs stovetop, covered with a lid or tin foil.