Eggs in Purgatorio
This protein-rich dish is perfect for a homemade holiday brunch. Fresh eggs cook quickly in a fragrant red sauce with just the right amount of basil.
PREP TIME :
- 1 large red bell pepper
- 2 Tbsp. extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 garlic clove, chopped
- 1 can (14 oz.) crushed tomatoes
- 3 fresh basil leaves, torn up, extra leaves for garnish
- Freshly ground black pepper
- 4 large eggs
- 8 (1/2-inch) slices whole-grain French or Italian bread, toasted or 4 slices whole-grain sandwich bread, toasted
- 2 Tbsp. grated or shredded Parmesan cheese
- Cut four 1/2-inch rings from widest part of pepper. Cut away white rib, evening out inside of rings.
- Set pepper rings aside.
In deep medium skillet, heat oil over medium-high heat.
Add onion and cook until translucent, 4 minutes, stirring occasionally. Mix in garlic. Add tomatoes, basil and 4 grinds pepper. When sauce simmers, cook for 3 minutes, stirring occasionally.
Add pepper rings to pan. Break an egg into custard cup or small, shallow bowl.
Using spoon, scoop sauce out of center of a pepper ring. Holding bowl low over pepper ring, slide egg into it.
Working quickly, repeat, adding eggs to remaining pepper rings. Cover and cook over medium-low heat until eggs are set, 5 minutes.
Meanwhile, place two bread slices each in four wide, shallow bowls. With wide spatula, transfer pepper-ringed egg on top of bread in each bowl.
Spoon one-fourth of sauce remaining in pan around each egg. Sprinkle one-fourth cheese over each egg. Garnish with basil leaves. Serve immediately.
Nutrition (per serving):
247 calories, 14 g total fat (3 g saturated fat),
21 g carbohydrate, 11 g protein, 3 g dietary fiber, 257 mg sodium.