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.