Eggs in Purgatory

Time: 20min Servings: 4

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Ingredients

• 2 tbsp olive oil

• 2 cloves garlic, sliced

• 1 400ml can of crush tomatoes

• 1 tsp red pepper flakes

• Salt and pepper to taste

• Artisan bread slices (3 pieces of toast for each serving)

• 1/4 cup parmesan cheese

• 4 eggs

• 1/4 cup ricotta cheese

• Fresh basil to garnish

• *Optional - meat of choice (I like ham) cut into smaller slices

Instructions

1. In a pan on medium heat, sauté the garlic slices in the olive oil until fragrant and add in your red pepper flakes (if you are adding in meat, add it now)

2. Pour on top the crushed tomatoes and season with salt and pepper. Give it a good stir and simmer on low for 5-10 min

3. While it is simmering, cut your bread slices and toast. You can have the toast plain or with some butter

4. Add the 1/4 cup of parmesan cheese to your tomato mixture and stir in. Simmer and stir until it begins to thicken

5. Create 4 little holes in the tomato mixture and crack an egg into each hole

6. Cover and let the eggs cook. About 4 min for soft eggs

7. When eggs are done, too with some more salt and pepper to taste. Garnish with the basil and ricotta cheese spread out among the tomato and egg mixture

8. Enjoy from the pan directly by scooping a bit of the mixture onto your toast

*Disclaimer - credit to this recipe goes to @cafehailee