Eggs "in Purgatory" Recipe

Eggs "in Purgatory" Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
3 tbsp: Olive oil,
1/2 small: Onion, minced
2 1/2 lbs: Tomatoes, peeled,seeded and chopped
2 tbsp: Torn fresh basil leaves,
2 tbsp: Minced fresh parsley,
Salt and freshly ground pepper,
4 large: Eggs,
4 1/3 Inch thick: slices Italian bread,
Olive oil,
6 tbsp: Freshly grated Parmesan cheese, about 1 ounce

Directions:

Heat 3 tbsp. oil in heavy 10 inch skillet over medium heat. Add onion
and cook until softened, stirring occasionally, about 6 minutes. Add
tomatoes and bring to simmer. Mix in basil, parsley, salt and pepper.
Increase heat to high and cook until almost no liquid remains in pan,
stirring frequently, about 15 minutes. (Can be prepared 1 day ahead.
Cool, cover and refrigerate before continuing.)

Press back of large spoon into tomato mixture in 4 places, spacing
evenly apart and forming wells. Carefully break 1 egg into each well.
Season eggs with salt and freshly ground pepper. Cover and cook over
low heat until eggs are soft-poached, about 6 minutes.

Meanwhile, preheat broiler. Brush both sides of bread with oil.
Place on baking sheet. Broil bread until golden brown on both sides.

Sprinkle cheese over eggs. Divide toast between shallow bowls. Gently
spoon eggs and sauce over toast. Yield: 2 servings. Typed in MMFormat
by cjhartlin@msn.com Source: Bon Appetit July 1988


Source from luhu.jp