Eggs in Purgatory
These slow poach pasture-raised eggs in tomatoes and basil make the most flavorsome, creamy, beautiful, yet easy-to-make weekend brunch! Your friends and family will be wowed but putting it together will be a breeze!
Yields 2 Servings | Total Time 20 Minutes
Ingredients
3-4 pasture-raised eggs
2 cups crushed tomatoes or favorite marinara sauce
3 cloves garlic - thinly sliced
1 tsp dried oregano
1/4-1/2 tsp red pepper chili flakes
2 tbsp olive oil
1/2 cup fresh basil + more for garnish
3-4 grain-free tortillas (I love the almond flour Siete tortillas!) OR 2 slices favorite bread
Salt and pepper to taste
Preparation
Place a medium non-stick skillet on medium heat. Drizzle in the olive oil followed by the garlic and chili flakes. Cook the garlic for just 30 seconds or until fragrant and slightly golden.
Add in the crushed tomatoes (or marinara) and oregano and season with salt & pepper. Once it starts bubbling, reduce the heat to medium-low and simmer for 5 minutes. Add in the fresh basil leaves - you can tear them into smaller pieces.
Next, using the back of a spoon, create a few indents where you can place the eggs. Gently crack the eggs into the sauce and then cover with a lid and cook for 4-5 minutes (NOTE: Check the eggs after 3 minutes as they can cook faster depending on how small the eggs are and how high you have your heat). You want the eggs to be runny and jammy in consistency. If you like your yolks cooked further, cook for another few minutes. Season with salt and pepper.
While the eggs are poaching, toast your tortillas or your bread. I like the place the tortillas directly over a low flame of a gas stove burner for 15-20 seconds to char up! Feel free to also toast in a dry pan.
Serve immediately and enjoy.
