Eggs in Purgatory

 
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I've seen this dish for years in cooking magazines & on websites.  I've really always been scared of it.  It seemed so daunting for some reason & I was so afraid I would start it & mess it up.

I have also been afraid of cast iron skillets.  I know it sounds crazy but I felt like there were so many rules surrounding them, like oiling & seasoning & hand washing & never letting it soak in water or air dry.  But that all changed not so long ago when I discovered my husband had bought a new cast iron skillet & I gave it another try.  Now it is my favorite pan.  I use it for everything.  It is ideal for making this fried chicken but also works amazingly for everything else I've made in it.  

AND, I found out that cooking in it helps boost my iron levels.  I have struggled all my life with low iron, so I try to get extra of it any way I can.  Did you know that cooking your food in a cast iron skillet can actually add significant amounts of iron to your diet? Iron is a vital nutrient for the cells in your body.  

So back to these Eggs in Purgatory....This dish is so simple & quick & so delicious.  Using a jar of marinara adds an aspect of ease to it all & makes it a super fast meal for any occasion.  Though traditionally made for brunch, this meal is perfect for breakfast, lunch or dinner too!


Eggs in Purgatory

ingredients

4 large eggs

1- 28 ounce jar marinara sauce {no sugar added}

1 - 8 ounce can tomato sauce

2 shallots, finely sliced

2 cloves garlic, minced

1/4 cup parsley, chopped

2 tablespoons olive oil

1 tablespoon dried basil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes

1/4 teaspoon allspice

garnish: freshly ground salt & pepper, extra parsley

directions

in a medium size mixing bowl, combine marinara sauce, tomato sauce, parsley, basil, salt, pepper, red pepper flakes & allspice

in a large cast iron skillet, heat the olive oil & sauté the shallots for 5-7 minutes, just until they begin to caramelize.  add in the garlic & sauté an additional minute. 

pour the sauce into the skillet with the onions & garlic & cook on low-medium heat for 5 minutes {there should be a slight boil on the edges}, stir occasionally.  

while the sauce is simmering, crack each egg into individual small bowls, being careful not to break the yolk. using a large spoon, make 4 deep indentions in the sauce, all the way down to the pan.

quickly but carefully, pour 1 egg into each opening.  cover & simmer 7-10 minutes, until eggs have reached desired doneness.  

serve immediately* when done.  

 

*if you wish to save any of this for leftovers,
i would recommend cooking the eggs
more to a firm doneness level.


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Love, Cara