Easy Eggs in Purgatory Recipe

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 2 teaspoons fennel seeds
• ¾ teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 2 teaspoons chopped Calabrian chili peppers
• 1 28-ounce can crushed tomatoes or diced tomatoes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 large eggs
• Finely grated parmesan cheese, to serve
• Chopped fresh basil leaves or fresh parsley, to serve
• Toasted slices of baguette, to serve

1. 1

   In a large skillet, heat the olive oil over medium heat.

2. 2

   Add garlic, fennel, and red pepper flakes, and sauté until fragrant, about 1 minute.

3. 3

   Add tomato paste and Calabrian chili peppers, and stir to combine. Cook until the tomato paste begins to darken, a few minutes more.

4. 4

   Add the can of tomatoes, and season with salt and pepper. Cook until slightly reduced, about 10 minutes.

5. 5

   Using the back of a spoon, make 4 shallow wells in the sauce.

6. 6

   Crack the eggs into the wells, and cover the skillet with a tight-fitting lid. Reduce the heat to medium-low.
   

7. 7

   Cook until egg whites are just set but yolks are still runny, about 7 minutes.

8. 8

   Remove from heat and top with grated cheese and chopped herbs. Serve immediately with bread.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Massimo Bottura, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.