Eggs in Purgatory
Ingredients
- 2 tablespoons olive oil
- 1/2 small yellow onion, finely chopped
- 1 large zucchini sliced
- 4 baby bella or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 (14 oz) canned crushed or petite diced tomatoes
- 4-6 large eggs
- Fresh herbs for garnish
Directions
- Preheat oven to 375 degrees F
- In a large oven safe sauté pan over medium heat add in oil.
- Once very hot add in onion, zucchini, mushrooms and garlic. Let cook for about 3 minutes stirring with a wooden spoon.
- Season with red pepper flakes, basil, oregano, parsley, salt and pepper. Stir to combine.
- Add tomatoes and bring to a boil. Taste sauce for any additional seasonings.
- Carefully crack each egg and top over the sauce. (making room for each egg)
- Bake in oven until the whites are set but the yolks are still runny. About 11-12 minutes. Top with fresh herbs.
- To serve scoop out an egg along with vegetables and sauce for each serving.
