Eggs Fra Diavolo (Eggs in Purgatory with a Twist)

• servings: 6 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

Extra virgin olive oil

6 hardboiled eggs, (peeled)

1 medium onion, (yellow or red, chopped)

5 garlic cloves, (minced)

1 hot pepper such as jalapeño, (chopped)

Kosher salt

1 5 ounce can diced fire-roasted tomatoes

¼ cup tomato paste

2 teaspoons dried oregano

1 to 2 teaspoon dried red pepper flakes or Aleppo pepper, (more or less to your liking (if you like the sauce hot, you can add more)

½ cup basil or parsley, (chopped)

Directions

In a 10-inch skillet or pan, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Carefully add the already boiled eggs and cook on all sides until the egg whites begin to crisp up and turn golden brown (use a splatter guard over your pan to keep the oil from splashing). Remove the eggs from the pan and set them on a plate or bowl for now.

In the same pan, add the onions, garlic, and jalapeno. Cook for 3 to 5 minutes, tossing regularly, until fragrant. Season with a big dash of kosher salt.

Add the diced tomatoes, tomato paste, and about ¼ cup of water. Season with another big dash of kosher salt. Add the oregano and red pepper flakes, if using. Bring the mixture to a boil, then lower the heat to medium-low and allow the tomatoes to simmer for about 10 minutes or so.

Add the eggs to the simmering tomato sauce and cook for another 3 minutes or until the eggs are warm.

Remove from the heat and finish with the parsley and a good drizzle of extra virgin olive oil. Serve with crusty bread or warmed flatbread.

Nutrition

• Calories: 101.2 kcal
• Total Fat: 5.5 g
• Saturated Fat: 1.7 g
• Unsaturated Fat: 2.1 g
• Cholesterol: 186.5 mg
• Sodium: 200.8 mg
• Total Carbohydrate: 5.7 g
• Dietary Fiber: 1.3 g
• Total Sugars: 2.7 g
• Protein: 7.4 g