Spicy Eggs In Purgatory
Recipe: #9796
June 06, 2013
Categories: Breakfast, Eggs, Brunch, Gluten-Free, High Protein, Vegetarian, Canned Tomatoes, Spicy, Kosher Dairy, more
"Recipe by Nigella Lawson, it comes from her cookbook called Nigellissima, this is a really different way to serve your eggs!"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (332.3 g)
- Calories 286.5
- Total Fat - 13.4 g
- Saturated Fat - 3.2 g
- Cholesterol - 210.2 mg
- Sodium - 423.7 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 3.9 g
- Sugars - 6.1 g
- Protein - 13.9 g
- Calcium - 198 mg
- Iron - 2.7 mg
- Vitamin C - 48.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pour the olive oil into a skillet, add the garlic, scatter in the red pepper flakes, and heat the skillet over medium, stirring, for 1 minute.
Step 2
Tip in the tomatoes, stir in the salt, and let it come to a bubble.
Step 3
Crack 1 egg at a time into a small dish and pick out any shell fragments before you slip it into the tomato mixture.
Step 4
Sprinkle the Parmesan over the egg whites, leaving the yolks exposed if you like them runny or spooning the tomato sauce completely over the eggs if you like your yolks hard-cooked. Partially cover the skillet with a lid. Let the tomato sauce bubble for about 5 minutes, by which time the white should be set but the yolk, if left uncovered, still runny. Keep an eye on the eggs, as the timing will vary somewhat.
Step 5
Remove the skillet from the heat and serve (if so wished, sprinkled with a little (or a lot) more Parmesan and some chile oil or hot sauce, and accompanied by bread for dunking).
Tips
No special items needed.
1 Reviews
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