Also known as Eggs in Purgatory, this dish is a wonderful melding of tomatoes, spices, and eggs. I’ve been wanting to make this for quite some time, but never managed to get around to it.
I am so glad I finally made it! Talk about delicious.
I used a recipe I found online and adapted it to fit my tastes. I sautéed some celery and sweet peppers in avocado oil, then added some spices – paprika, cumin, and chili powder. After it was all cooked down I added a can of crushed tomatoes. Once it was fully incorporated, I made wells for my four eggs, put on the lid, and simmered it all for about seven minutes. The final product looked pretty darn good, especially after I sprinkled some parsley on top for some added color and flavor.
You can use bread to help sop up the sauce, but I never got around to that. I ate it just as it was, and relished every bite.
I plan on making this again, soon. It is generally considered a breakfast food, which is how I ate it, but it can be enjoyed any time of day. I intend to eat what’s left over some rice for dinner. I expect it will be just as satisfying as the first time.
I hope everyone has a delightful week!
See you next Saturday.