Eggs in Purgatory
Eggs in Purgatory. An herby mix of fire roasted tomatoes, gravy, goat cheese, Chile pepper flakes, and of course the runny yolk eggs. This dish is a classic and it kind of looks Christmasy so it’s perfect for a Sunday brunch in December. The best part...the homemade loaf of bread. It’s totally necessary for dipping in the eggs.
This dish is easily one of our favorite brunch dishes. It’s super simple and it's kind of fun to change up the recipes ingredients. We’ve tried a few variations of this dish, but this time we added fire roasted tomatoes, herbs, and goat cheese.
The fire roasted tomatoes are actually key to this breakfast dish. We incorporated them for the first time today, and I don’t think we’ll ever make this dish without them again. Fire roasted tomatoes definitely enhance the flavor, and the mixture of herbs and goat cheese make it fun!
There’s always a good way to spice up Eggs in Purgatory. This recipe definitely brings some fun flavors to the table! Oh, and most importantly, don’t forget a Bloody Mary with this dish. It pairs perfectly, so it’s kind of essential !! ;)
Ingredients:
26 ounce box Pomi marinara sauce
14,5 ounce can fire roasted tomatoes
1 teaspoon red pepper flakes
4 large eggs
salt and pepper
4 ounces goat cheese
fresh dill, basil, & parsley for serving
Directions:
In a large skillet, heat the marinara sauce, fire roasted tomatoes, and red pepper flakes until bubbly.
Carefully crack 4 eggs into the skillet over top of the sauce. Season the eggs with salt and pepper. Cover the skillet and cook on medium heat until yolks are still runny and the whites have cooked.
Serve garnished with goat cheese, fresh herbs, and bread.
