eggs in purgatory

  • 1 tablespoon olive oil
  • 1 small clove garlic, chopped finely
  • 1 small onion, chopped finely
  • ¼ teaspoon very lazy chili
  • 1 x 400 grams can chopped tomatoes
  • ½ teaspoon sea salt
  • 1 large egg (or 2 eggs if needed)
  • 2 teaspoons grated parmesan
  • 2 slices bread 

Heat the olive oil in a small pan, then add the finely chopped onion and fry it over a low heat until translucent. This should take about 10 minutes.  Add the chili and garlic and stir in, cooking for a further minute.

Tip in the tin of tomatoes and stir in the salt, and let it come to the boil. Crack in the eggs and grate a little parmesan over the top. Let it bubble for 5 minutes so that the whites are set and the yolk still runny.

Remove from the heat, taste and add black pepper or a bit of chili powder if it’s not spicy enough,  and serve with some really nice bread – toasted soda farls or Vogel’s barley & sunflower loaf are favourites.

NB it is possible to make this without onion and the parmesan, but I think it doesn’t taste quite as punchy without.

This serves 2, but can easily be scaled up.

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