Another favorite breakfast: Egg in Purgatory (“Italian shakshuka”)

I love shakshuka (especially with homemade harissa paste) so when I found out there was an Italian version I was pretty happy! I like mine chunky and mixed together so I apologize if it’s a mess!

28 oz can plum tomatoes
Garlic
EVOO (I love using an infused olive oil of garlic and herbs)
1 yellow onion chopped
2 tbsp torn basil
2 tbsp parsley
6 eggs
Red pepper flakes
Salt
Crusty bread (French baguette, ciabatta etc.)

Sauté the garlic, olive oil and red pepper flakes for 5 minutes. Add the chopped onion and sweat for 3-4 minutes. Then add tomatoes, basil, and parsley. Cook until reduced. Once reduced make wells for your eggs. Cover them and cook for 2-3 minutes (I don’t like my eggs runny for this and usually cook them through).

Pair with a crusty bread of your choosing.