Eggs in Purgatory

Eggs in Purgatory is a delightful and spicy dish featuring poached eggs nestled in a rich, tomato-based sauce, perfect for a comforting brunch. This gluten-free version is bursting with flavor and made with fresh ingredients, making it a satisfying start to your day.

Ingredients

• olive oil - 2 tablespoons
• garlic - 2 cloves, minced
• red bell pepper - 1, diced
• canned diced tomatoes - 400 grams
• smoked paprika - 1 teaspoon
• red pepper flakes - 1/2 teaspoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• fresh basil - 1/4 cup, chopped
• eggs - 4 large
• parmesan cheese - 30 grams, grated
• gluten-free bread - 2 slices (for serving)

Steps

1. In a medium skillet, heat the olive oil over medium heat.
2. Add the minced garlic and diced red bell pepper, sautéing until the pepper is soft, about 5 minutes.
3. Stir in the canned diced tomatoes, smoked paprika, red pepper flakes, salt, and black pepper. Let it simmer for about 10 minutes, stirring occasionally.
4. Once the sauce thickens slightly, make four small wells in the sauce and gently crack an egg into each well.
5. Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny.
6. Remove from heat and sprinkle fresh chopped basil and grated parmesan cheese over the top.
7. Serve immediately with slices of gluten-free bread for dipping.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in protein from eggs, promoting muscle health.
• Tomatoes provide antioxidants like lycopene, supporting heart health.

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