Scott Conant's Eggs in Purgatory

by Rachael Ray Show Staff 9:00 AM, August 29, 2016

Aired August 29, 2016

Serves 1

For the Tomato Sauce:
3 tablespoons olive oil
1 medium onion, finely diced
2 cloves garlic, finely sliced
Chili flakes
2 1/2 pounds tomatoes or 1 28-ounce can plum tomatoes, puréed with a hand blender
1 1/2 chipotle in adobo, preferably just the sauce.
A pinch dried oregano
2 large sprigs basil

2 eggs, left at room temperature for an hour
Basil chiffonade
Grated Parmesan
Olive oil, for drizzling
Maldon salt
2 pieces grilled bread


For the sauce, to a saucepot over medium heat, add olive oil, onions and garlic. Sweat for 10 minutes, until soft and tender.  Add chili flakes and cook for an additional 3 minutes. Add the tomatoes, adobo sauce, oregano and basil sprigs, and bring to a simmer. Simmer for 2 1/2 hours stirring frequently. Remove from heat, season with salt to taste.

Lightly poach eggs in simmering water.

In an ovenproof dish, spoon some of the tomato sauce, making a well in the center for the eggs. Season with a pinch of salt and top with some basil, parm and a drizzle of olive oil. Place in oven under the broiler until the sauce is bubbling and the top of the eggs are just set.

Serve with grilled bread alongside.

Around the Web