Soup

Eggs in Purgatory is for Soup.

Eggs in Purgatory takes 15 minutes to prepare.

Eggs in Purgatory takes 30 minutes to cook.

Eggs in Purgatory makes 4 servings.

The ingredients for Eggs in Purgatory are:

2 tablespoons extra-virgin olive oil,
3 to 4 cloves garlic
Pinch hot red pepper flakes
1 28 oz. can whole peeled tomatoes, coarsely chopped, with juice
3 cups water
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
4 slices rustic italian bread
Shredded basil, for garnish (optional)

Here is how you make Eggs in Purgatory:

The original recipe calls for fresh shredded basil and a pinch of red pepperDirectionsIn a skillet over mediumheat cook the oil, garlic, and pepperflakes until garlic is just beginning to turngolden, about 5 minutes. Add the tomatoes,water, salt, and pepper.Bring mixture to a boil, then reduce heat to low and simmer covered for 10 minutes.Crack one egg into a small bowl. Carefullylower edge of bowl into simmering liquid,allowing egg to slip into pot. Repeat withremaining eggs. Cover pot and cook untilwhites are cooked through, 3 to 4 minutes.Serve soup and poachedeggs over toasted bread for traditional serving method drizzle with a little moreoil, and serve immediately.Serving Size: 1 egg + soup makes 4 servings Number of Servings: 4Recipe submitted by SparkPeople user MRSBAD85.

The nutritional information for Eggs in Purgatory is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 197.1

• Total Fat: 12.8 g
• Cholesterol: 245.0 mg
• Sodium: 1,335.9 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.8 g
• Protein: 8.9 g