Tomato Sauce:

  • Place a heavy saucepan over medium-high heat and add olive oil. Add the garlic and cook for a minute.  Add the tomato sauce.
  • Use the cans to measure ½ can of water and get any remaining tomato sauce (rinse the cans going back and forth) to the sauce.
  • Add all dry ingredients and stir well. Taste for seasoning and allow to cook for 1 hour on a low simmer.  Stir occasionally.
  • The tomato sauce can be prepared 1-3 days in advance and can be frozen for later use.
  Eggs in Purgatory:
  • Pre-heat the oven to 360°F
  • In a large cast iron skillet, brown the sausage and set aside.
  • Thinly slice the jalapeno and small dice the red onion. Sear the vegetables on high heat and add back the sausage. Add 2-3 cups of tomato sauce.
  • Generously drizzle with olive oil, but do not stir it in to the tomato sauce.
  • Use a spoon to create an indent in the tomato sauce. Crack an egg into the indent. Repeat until all eggs have been cracked.
  • Place in the oven for about 8-12 minutes for over easy eggs. For medium to hard eggs, cook for another 3-5 minutes.
  • Serve with warm, buttered crusty French or sourdough bread.

Back /recipes/eggs-in-purgatory/