Eggs in Purgatory

By cserumga

Per serving: 285 cal, 15g total fat, 228mg chol, 623mg sodium, 22g carb, 4g fiber, 14g protein

Ingredients

• 1 cup each finely diced onion and red bell pepper
• 1/3 cup minced garlic
• 1/2 tsp red pepper flakes
• 3 Tbsp olive oil
• 1 can crushed tomatoes (28 oz)
• 1 can diced tomatoes in juice, drained (28 oz)
• Salt and black pepper to taste
• 6 eggs
• 4 oz marinated mozzarella, sliced

Preparation

Step 1

Sauce onion, bell pepper, garlic, and pepper flakes in oil in a large saute pan over medium-high heat until soft, 5 minutes.

Add crushed and diced tomatoes, bring to a boil, reduce heat to low, and simmer 10 minutes. Season mixture with salt and pepper. Crack eggs on top of sauce, cover, adn poach until whites are set but yolks are still soft, about 5 minutes.

Preheat broiler with oven rack 6-8 inches from element.

Divide eggs and sauce among 6 serving dishes (or keep in pan). Top each with cheese, transfer to the over on a baking sheet, and broil until cheese is golden, about 3 minutes; serve immediately.