Drunken Eggs In Purgatory Recipe

Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with 1 tablespoon olive oil, 1 tsp kosher salt, 1 tsp black pepper and the smashed garlic clove on a small baking sheet. Roast for 18–25 minutes until tomatoes are blistered and slightly caramelized. Remove and discard the garlic clove; set roasted tomatoes aside.

Heat a large, ovenproof or deep skillet over medium heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering, add the diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes.

Add 4 minced garlic cloves and 1 tsp red pepper flakes. Cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly and remove raw flavor.

Pour in 1 cup vodka, raise the heat slightly and simmer until reduced by about half, 3–5 minutes, stirring and scraping any browned bits.

Add the 28 oz crushed tomatoes, roasted tomatoes (including their juices), 1 tsp sugar, 1 tsp kosher salt and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to medium-low and simmer for 12–15 minutes to meld flavors.

Stir in 1 cup heavy cream and simmer another 3–4 minutes until the sauce is smooth and slightly thickened. Taste and adjust seasoning with additional salt, pepper or red pepper flakes for heat. Stir in chiffonaded basil leaves (reserve some basil for finish). Keep sauce warm on the stove.

While the sauce simmers, heat the oven to 425°F (if not already hot). Arrange baguette slices on a baking sheet, brush each with olive oil or softened butter. Toast in the oven 6–8 minutes until golden and crisp, flipping once. Optional: rub toasted slices with the optional garlic clove for extra aroma. Set aside.

With the sauce gently simmering in a wide skillet, use a spoon to make 6 small wells in the sauce, spaced evenly. Crack 1 large egg into a small bowl and gently slide into each well (or crack eggs directly into wells).

Cover the skillet and poach the eggs in the sauce over low-medium heat until whites are set but yolks remain soft, about 6–9 minutes depending on desired doneness. Check after 6 minutes and adjust. If you prefer firmer whites, cook an additional 1–2 minutes.

Once eggs are cooked to your liking, remove the skillet from heat. Dollop stracciatella evenly over the eggs and sauce so it gently melts into the warm sauce.

Sprinkle 1 tbs grated Parmesan, torn basil leaves, a drizzle of 1 tsp extra-virgin olive oil and red pepper flakes (about 1/2 tsp or to taste) over the whole dish. Season with additional flaky salt or cracked pepper as desired.

Serve straight from the skillet or transfer to warm shallow bowls. Offer toasted baguette slices on the side for scooping the eggs and sauce. Leftover sauce (without eggs) keeps refrigerated up to 4 days; reheat gently before serving.