Looking for a new way to kick up your traditional eggs? Eggs in Purgatorio is a hearty, yet healthy dish that is perfect for you breakfast, lunch, or brinner. Brought to you by the American Institute for Cancer Research, Eggs in Purgatorio is a fiber and protein filled dish that is sure to satisfy. Crushed tomatoes seasoned with basil and garlic nestle around a red pepper ring. Crack an egg into the center of the ring, let it simmer to your desired doneness, top over toast, and enjoy. Your taste buds will thank you for this one.
Ingredients
- 1 large red bell pepper
- 2 Tbsp. olive oil
- 1/2 cup finely chopped onion
- 1 chopped garlic clove
- 1 can (14 oz.) crushed tomatoes
- 3 fresh basil leaves, torn up, extra leaves for garnish
- 4 large eggs
- 8 1/2 inch slices whole-grain French or Italian bread, toasted or 4 slices whole-grain sandwich bread
- 2 Tbsp. shredded Parmesan cheese
- freshly ground black pepper
Cut four 1/2 inch rings from widest part of the pepper.
Cut away white rib, evening out insides of rings. Set pepper rings aside.
In a deep medium skillet, heat oil over medium-high heat. Add onion and cook until translucent, 4 minutes, stirring occasionally. Mix garlic.
Add tomatoes, basil and 4 grinds of 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.
Ingredients
- 1 large red bell pepper
- 2 Tbsp. olive oil
- 1/2 cup finely chopped onion
- 1 chopped garlic clove
- 1 can (14 oz.) crushed tomatoes
- 3 fresh basil leaves, torn up, extra leaves for garnish
- 4 large eggs
- 8 1/2 inch slices whole-grain French or Italian bread, toasted or 4 slices whole-grain sandwich bread
- 2 Tbsp. shredded Parmesan cheese
- freshly ground black pepper
Directions
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 a 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 of 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 rings. 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.
Makes 4 servings.
Read the full recipe from AICR here.