Eggs In Purgatory

According to celerity chef, Nigella Lawson, this easy and delicious egg dish is perfect after a night on the town, when you may, or may not, have had a bit to drink:-) 

This simple dish is great for breakfast or even for a midnight snack.  It is a throwback to Nigellia’s younger days when she had only a little money but a lot of fun.  She says fondly, “This is a dish that tastes like heaven when you feel like hell!”

If it is that good when you’re feeling bad, imagine how good it tastes when you feel fine!  Maybe there should be some Eggs In Purgatory in your weekend.  Just think of the joy and abundance you’ll feel…oh and don’t forget the love  🙂

Nigella’s Eggs In Purgatory

1 tablespoon olive oil
1 small clove garlic (peeled)
¼ teaspoon red pepper (chile) flakes
14 oz can diced tomatoes
½ teaspoon kosher salt (or to taste)
1 -2 large eggs
2 tablespoons grated parmesan ( more as needed)
2 slices French bread (or other bread of your choice to serve)

Pour the olive oil into a frying pan, then grate in (or mince and add) the garlic, scatter in the chile flakes and put the pan over a medium heat, stirring, for 1 minute.
Add in the tomatoes, stir in the salt, and let it come to a bubble. It’s got to be hot enough to poach an egg in.
Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.

Remove from the heat and serve – if so wished – sprinkled with a little more Parmesan and some bread to dunk in. Bon Appetite!