Eggs in Purgatory
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 eggssalt, pepper, basil, oregano to taste2 tbsp olive oilgarlic, 1 or 2 clovesI Cup of tomato sauceParmesan cheese (optional)
Take eggs from fridge and place in luke warm water to bring to room temperature. Mince garlic. Place olive oil in saute/frying pan and bring to medium/medium low heat. Be sure the pan has a tight fitting lid. Saute garlic until very lightly browned. Add tomato sauce, salt, pepper, basil, and oregano, and stir to combine.
Once combined, let cook, covered, stirring occasionally for 15 minutes or until thick.
When sauce is ready, crack open 1 egg and place into a small bowl. Make two wells in sauce. Place one egg into a well, and quickly break open the other egg and pour into the other well. Replace lid and cook for no more than 3 minutes (slightly less if you want runny yolks.) Take off of heat and serve with garlic bread.
Add parmesan cheese when you add the eggs to the pan if you would like, but it is not included in the nutritional information of the recipe.
Number of Servings: 1
Recipe submitted by SparkPeople user DIRECTORJC.
Once combined, let cook, covered, stirring occasionally for 15 minutes or until thick.
When sauce is ready, crack open 1 egg and place into a small bowl. Make two wells in sauce. Place one egg into a well, and quickly break open the other egg and pour into the other well. Replace lid and cook for no more than 3 minutes (slightly less if you want runny yolks.) Take off of heat and serve with garlic bread.
Add parmesan cheese when you add the eggs to the pan if you would like, but it is not included in the nutritional information of the recipe.
Number of Servings: 1
Recipe submitted by SparkPeople user DIRECTORJC.
Nutritional Info Amount Per Serving
- Calories: 481.5
- Total Fat: 38.0 g
- Cholesterol: 425.0 mg
- Sodium: 2,573.8 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 5.2 g
- Protein: 16.3 g
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