Eggs In Purgatory Recipe

Cooking Instructions

1. 1

   Prepare the Ragout

   In a large skillet, heat the olive oil over medium heat. Add the diced fennel and sauté for about 5 minutes until it begins to soften.

2. 2

   Add Aromatics

   Stir in the minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.

3. 3

   Add Tomatoes and Broth

   Pour in the crushed tomatoes and vegetable broth. Season with salt and black pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.

4. 4

   Poach the Eggs

   Create small wells in the ragout and crack the eggs into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny.

5. 5

   Serve

   Sprinkle grated Parmesan cheese and fresh basil over the top. Serve immediately with toasted slices of rustic sourdough bread.