Eggs in Purgatory

Servings: 2 | Serving size: 1 egg with cheese and sauce

Cooking time: 45 minutes

This recipe can easily be multiplied, but you should use multiple pans.

Ingredients

• 1 tsp olive oil
• 3 large cloves garlic (minced)
• 1 large onion (finely diced)
• 2 15-ounce cans no salt added diced tomatoes
• 1/8 tsp. salt
• black pepper to taste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried marjoram
• 1/4 tsp dried thyme
• 1 Tbsp capers (optional)
• 1 cup water
• 2 large eggs
• 2 ounces fresh mozzarella (cut into small cubes)
• 8 large leaves fresh basil (chiffonade)
• 1 ounce Parmigiano-Reggiano (grated)

Place the olive oil in a large skillet over medium-high heat.

When the oil shimmers, add the garlic and sauté for 1 minute, stirring continuously.

Add the onion and cook for 4 minutes. Stir frequently.

Add the tomatoes, salt, pepper, basil, oregano, marjoram, thyme, capers, and water to the pan.

Stir well and adjust the heat so that the sauce simmers gently.

Simmer for 25 minutes. Stir occasionally.

Preheat the oven to 400°F.

Using a spoon create two shallow indentations in the tomato sauce. Each should be about 1/3 of the distance from the center of the pan so that there is space between the indentations and between the edge of the pan.

Gently crack each egg into an indentation.

Sprinkle the mozzarella evenly across the top of the sauce, but not on top of the eggs.

Place the pan in the oven and bake for about 8 to 10 minutes until the white of the eggs are set.

Remove and top with the basil and grated parmesan.

Serve immediately.