Eggs In Purgatory (Eggs From Hell)2015-06-20
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
If you want to serve Dad something extra special this Father’s Day weekend, eggs in purgatory is sure to please and is versatile enough to serve for breakfast, lunch or dinner.
Eggs in purgatory is absolutely fantastic served over toasted garlic bread, crusty rolls, or rice if you prefer; these “eggs from hell” can be adjusted to suit your spiciness craving level by using jalapeño, poblano or sweet bell peppers, and cook up simply and quickly with only a few ingredients and one large skillet.
Substitute almost any aspect of this recipe to suit your tastes; all you really need are the tomatoes and eggs for a basic eggs in purgatory recipe. Add a little salt and pepper and top with cheese.
Amounts given served 2 very hungry people.:)
- 4 slices bacon, cut into bite size pieces
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 poblano pepper, chopped
- 680 ml crushed tomatoes (I used garlic & crushed tomato pasta sauce)
- sprig fresh basil, rosemary, oregano or parsley; torn (I used basil)
- 1 tbsp. tomato paste
- pinch of hot red pepper flakes or cayenne
- salt & pepper to taste
- 4 eggs
- enough grated cheddar, parmesan, mozzarella or other cheese to sprinkle over top
Preheat oven to 400F. Prepare all ingredients.
In large cast iron skillet, fry chopped bacon until almost cooked.
Add onion, poblano pepper, celery, and garlic and allow to soften slightly.
Add tomato sauce and basil. Cook over medium heat until sauce thickens (about 10 minutes).
Add tomato paste, hot pepper flakes, salt and black pepper. Cook 5 minutes.
Crack one egg into a ramekin or cup. Make a well in tomato mixture and add egg to well. Repeat with all eggs.
Sprinkle entire surface with shredded cheese.
Place skillet in hot oven for 5 minutes, or just long enough to set the eggs without cooking the yolk.
Serve over toasted garlic bread, crusty rolls, or rice.