Eggs in Purgatory

Eggs in Purgatory

Test kitchen tip: This tomato sauce with peas would be good over pasta.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 4 cloves garlic, chopped

• 1 medium Spanish onion, sliced

• 1 (28-ounce) can plum tomatoes in puree

• 1 / 4 cup frozen green peas

• 1 / 2 teaspoon salt plus more to taste

• Fresh-ground black pepper, to taste

• Crushed dried red pepper flakes

• 8 large eggs

• Water

• 1 teaspoon white vinegar

• 4 teaspoons chopped fresh Italian parsley or basil, for garnish

• 4 slices toasted Italian bread, for garnish

Method

Heat oil in a nonreactive large saucepan over medium heat. Add garlic and cook 2 minutes until softened. Add onions and saute 3 minutes until translucent.

Then add tomatoes with the puree from the can, breaking up the tomatoes as you add them to the pan. Simmer

25 minutes. Add peas, salt to taste, pepper and red pepper flakes. Cook 5 minutes until peas are heated through.

When ready to serve, fill a skillet with 2 inches water,

1 / 2 teaspoon salt and vinegar. Bring water to a boil. Remove skillet from heat. One at a time, break each egg into a small shallow bowl and slip the egg into the hot water. Let the eggs stand in the hot water 3 to 5 minutes until the whites are firm.

While eggs are poaching, divide tomato sauce among 4 small bowls. Remove eggs from water with a slotted spoon and let drain well. Lay 2 poached eggs on top of sauce in each bowl. Garnish with chopped parsley or basil andtoasted Italian bread. Makes 4 servings.