Eggs in Purgatory

(Francesca Borgognone)

This one pan breakfast/dinner/brinner dish is so rich in taste and hearty in texture, especially with the perfect wingman piece of soft ciabatta or an uber-crunchy bialy. With a still-simmering sauce and the never failing flavor of egg yolk, take one dip and you'll be sold, I promise.

Cook Time:

Prep Time:

Total Time:30 min

Servings: 2

Ingredients:

2 tablespoon olive oil

1 Small onion, sliced lengthwise

1 Clove of garlic, minced

1 pint cherry tomatoes

1/2 cup white wine

1 teaspoon tomato paste

Pinch of fresh basil

4 Large eggs

Salt and black pepper, to taste

Preparation:

In a medium-sized skillet, heat the olive oil, onion, and garlic. When the garlic starts to turn golden, add the tomatoes. Place lid and let simmer for 5 minutes.

Add white wine, tomato paste, and basil, and stir. Cover again for another 10-15 minutes until the tomatoes are soft and sauce-like.

Crack the eggs directly into the sauce and let cook, uncovered, until they are to your liking. Add salt and pepper for taste and serve.