Mini Eggs In Purgatory With Garlicky Toasts
If you’ve never had eggs in purgatory before, it’s not unlike shakshuka. Think of it sort of as the Italian version. Same basic concept. We’re going to gently poach some eggs in a bomb spicy tomato sauce and top with all the good Italian things (hi Parm, hey Basil). Then we’re gonna grill some bread until it’s toasty and smoky and rub fresh garlic all over it before dunking said toasts into afore-mentioned eggs in sauce. What’s not to like, right? This is one of my favorite go-to weekend breakfasts. It’s quick and simple and freaking delicious! Let me know if you give it a go!
Mini Eggs In Purgatory with Garlicky Toasts
2 T olive oil, plus more for oiling ramekins
3 cloves garlic, roughly chopped
2 c canned crushed tomatoes
pinch red pepper flakes
salt and pepper, to taste
3 large eggs
2 T parmesan, grated
handful fresh basil, roughly chopped
flaky salt, for topping
3 slices rustic bread (I used a sourdough batard loaf)
1-2 cloves garlic, peeled and left whole
make the eggs
Preheat oven to 350 F. Line a small baking sheet with foil or parchment and place the ramekins on top. Grease the bottom and sides of each ramekin with a little olive oil and set aside. In a medium saucepan over medium heat, add the olive oil and garlic and red pepper flakes and saute for a minute or so, until fragrant. Add in the tomatoes and most of the basil (reserve a small amount for topping) and stir to combine. Season with salt and pepper to taste, turn heat down to medium-low, and continue cooking until tomatoes are warmed through and sauce has thickened slightly, about 10 minutes.
Remove from heat and add enough mixture to each ramekin to fill them up about halfway. Make a little well in the center of the sauce and a cracked egg into the center of each well and season eggs with salt and pepper. Sprinkle a few teaspoons of grated parmesan on the top of each ramekin. Bake eggs for about 10 minutes, until whites are set but yolk still wiggles when you jiggle the baking sheet. Remove from oven, sprinkle with the rest of the basil and serve with toast immediately.
make the toasts
While the eggs are baking, make the toasts by pre-heating a cast-iron grill pan (a regular cast-iron skillet works too!). Brush both sides of each slice of bread generously with olive oil and grill for about 2 minutes on each side, until crisp and golden brown and grill marks form. Remove from pan and while still warm, rub each piece of toast all over with the garlic cloves. Slice into little toast soldiers for optimum dipping.
Note: If you don’t want to bother with making these mini, you can easily make these in one large cast-iron or other oven-proof skillet or baking dish.