Name: Eggs in Purgatory (Eggs Poached in Tomato Sauce)

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 can (14 ounce) organic diced tomatoes with Italian herbs, undrained
• 1/4 teaspoon chopped garlic, or more to taste
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 1 teaspoon chopped fresh rosemary
• Dash red pepper flakes
• 4 large or extra large eggs
• 1 to 2 tablespoons grated Parmesan cheese

Instructions:

• Heat the olive oil in a large skillet over medium heat.
• Add the tomatoes with their juice, and the garlic, parsley and rosemary.
• Bring to a boil, reduce heat to medium and boil for 3 to 4 minutes, softening the tomatoes and reducing the sauce a bit.
• Stir in red pepper flakes.
• Make four hollowed-out spaces and put one egg in each space.
• Cover and cook until eggs are done the way you like them. (5 to 8 minutes recommended)
• Place eggs and sauce on plates, sprinkle with Parmesan cheese, salt, fresh ground pepper, and chopped parsley

Comments: 6/17/2025 - I made this for myself while Gail was eating with a friend. I used 2 eggs and a can of stewed tomatoes. I used 1 teaspoon garlic powder and 1 teaspoon dried rosemary. I forgot the cheese and fresh ground pepper, and omitted the parsley. I cooked the eggs for 5 minutes, which was exactly right. I ate it with slices of toast.

Source: https://www.seasonedkitchen.com/poached-eggs-italian-tomato-sauce

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