Poached Eggs in Italian-Style Tomato Sauce (Eggs in Purgator

• doses: 4 servings
• tempo ativo: 5 minutes
• tempo total: 20 minutes

Ingredientes

3 tablespoons (45 ml) extra-virgin olive oil (divided)

1 clove garlic

1/2 teaspoon dried red chili pepper flakes

2 cans (28 oz each, 800 g) whole plum tomatoes (I recommend organic, undrained)

2 sprigs fresh thyme

5 leaves basil leaves (hand-torn, divided)

1 teaspoon freshly dried oregano leaves

Pinch brown sugar

4 large eggs (I recommend organic)

Sea salt and freshly cracked black pepper

4 slices rustic bread

Instruções

Heat 2 tablespoons (30 ml) of olive oil in a large frying pan over medium heat. Add the garlic and red chili pepper flakes and cook for 30 seconds. Stir in the tomatoes and their juices, the sprigs of thyme, a couple of basil leaves, the oregano and the pinch of sugar. Break the tomatoes into pieces with a wooden spoon and cook, letting the sauce bubble, for about 13 to 15 minutes over medium-low heat.

Use a spoon to make 4 small wells in the tomato sauce and crack an egg into each well. Season the eggs with sea salt and black pepper to taste. Cover the pan with a lid and continue to cook over medium-low heat until the eggs are set, about 2 to 3 minutes for soft runny yolks.

While the eggs cook, heat a large grilling pan over medium-high heat and brush the bread slices with the remaining extra-virgin olive oil. Grill the bread until crispy on both sides, about 2 minutes. Remove the eggs in purgatory from the heat. Sprinkle the remaining basil leaves on top, season with extra black pepper if desired and serve with the grilled bread.