Eggs in Purgatory (The Sardine Edition)
Eggs in Purgatory (The Sardine Edition)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, sliced
- 1/4 teaspoon red pepper flakes
- 1 can sardines in olive oil, drained
- 8 ounces marinara, (half a jar)
- 2 eggs
- as needed Parmesan cheese, for garnish
- as needed fresh basil, for garnish
- as needed sourdough bread, toasted, to serve
- as needed salt
- as needed pepper
Instructions
- 1
Heat 1 tablespoon of extra virgin olive oil in a small (6-8 inch) skillet over medium heat.
⏱️ 1 min
- 2
Add the sliced garlic clove and 1/4 teaspoon of red pepper flakes to the skillet. Sauté until the garlic is fragrant, which should take 1 to 2 minutes.
⏱️ 2 min
- 3
Stir in 8 ounces of marinara sauce.
⏱️ 1 min
- 4
Gently nestle the drained sardines into the sauce. Baste them gently. You can choose to keep the sardines whole or break them apart, as desired.
⏱️ 1 min
- 5
Using the back of a spoon, make two wells in the sauce.
⏱️ 1 min
- 6
Drizzle a little extra virgin olive oil into each well.
⏱️ 1 min
- 7
Crack the 2 eggs into the wells. Season the eggs with salt and pepper to taste.
⏱️ 1 min
- 8
Cover the skillet and cook for about 4 minutes, or until the egg whites are set but the yolks are still runny. While the eggs are cooking, toast your sourdough bread.
⏱️ 4 min
- 9
Garnish the dish with torn fresh basil and grated Parmesan cheese. Serve immediately with the toasted sourdough bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Eggs in Purgatory (The Sardine Edition)
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, sliced
- 1/4 teaspoon red pepper flakes
- 1 can sardines in olive oil, drained
- 8 ounces marinara, (half a jar)
- 2 eggs
- as needed Parmesan cheese, for garnish
- as needed fresh basil, for garnish
- as needed sourdough bread, toasted, to serve
- as needed salt
- as needed pepper
Instructions
- 1
Heat 1 tablespoon of extra virgin olive oil in a small (6-8 inch) skillet over medium heat.
⏱️ 1 min - 2
Add the sliced garlic clove and 1/4 teaspoon of red pepper flakes to the skillet. Sauté until the garlic is fragrant, which should take 1 to 2 minutes.
⏱️ 2 min - 3
Stir in 8 ounces of marinara sauce.
⏱️ 1 min - 4
Gently nestle the drained sardines into the sauce. Baste them gently. You can choose to keep the sardines whole or break them apart, as desired.
⏱️ 1 min - 5
Using the back of a spoon, make two wells in the sauce.
⏱️ 1 min - 6
Drizzle a little extra virgin olive oil into each well.
⏱️ 1 min - 7
Crack the 2 eggs into the wells. Season the eggs with salt and pepper to taste.
⏱️ 1 min - 8
Cover the skillet and cook for about 4 minutes, or until the egg whites are set but the yolks are still runny. While the eggs are cooking, toast your sourdough bread.
⏱️ 4 min - 9
Garnish the dish with torn fresh basil and grated Parmesan cheese. Serve immediately with the toasted sourdough bread for dipping.
⏱️ 1 min