Eggs in Purgatory. Rather, the Opposite

My first reaction: Strange name. I mean, the term “purgatory” refers to a place where souls repay their sins before going to heaven. Hell maybe? This dish is the opposite, rather. A heaven-like combination of poached eggs in an aromatic tomato sauce- tops coated with a sprinkle of grated parmesan and served onto a piece of crisp bread, the yolks oozing out of their white shield. I love how easy and versatile this dish is. You can serve it with any kind of starch- rice, pasta, bread- you name it.

I actually watched Laura Vitale make these eggs in her video. They ingredients sounded appetizing- and it was easy to put together. My dad was away last week and my mom had gone to a party. I was hungry and the stack of leftovers in the fridge would not satisfy my stomach. Plus, I had all the ingredients to put this dish together. So I made it. And I was pleasantly surprised. It was beyond good. Far beyond. I wouldn’t mind eating this dish again and again and again. I still don’t quite comprehend how such few things can create a dish so good.

I hope you give this a try and enjoy it as much a I did and do- there’s no way you can fail (unless you cook the eggs too long), and it takes like, 5 minutes to put together. Also, please excuse the poor photography. It was nighttime.

Ingredients:
1 tbsp olive oil
2 cloves of garlic
1 can (around 400g) chopped tomatoes
4 eggs
2 tsp dried basil
1 tsp dried oregano
1 tsp salt
1 tsp chilli flakes
(herbs- choose the ones you have on hand, don’t hesitate to experiment a bit- just don’t overdo it)
1/4 cup grated parmesan cheese

Method
1. Sautée the garlic and olive oil in a medium sized pan, just until fragrant.
2. Add in the can of tomatoes and bring to a boil (about 5-10 min)
3. Stir in the herbs and salt.
4. Crack 4 eggs into each quarter of the pan.
5. Sprinkle a tablespoon of parmesan over each egg, cover the pan and cook for 3-6 minutes depending on how you like your eggs cooked.
6. Serve generously with a piece of toast.