Meatless Mondays: Eggs in Purgatory

By winefoot

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• Kosher salt and freshly ground black pepper
• 3 pounds ripe tomatoes, cored and chopped
• 1/2 small fresh hot chile, finely chopped
• 1 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 4 large eggs
• Fresh cilantro leaves for garnish
• Fresh bread for serving
• Serves 4

Details

Servings 4
Adapted from takepart.com

Preparation

Step 1

Heat the oil in a large heavy skillet or sauté pan over medium-high heat until hot. Then stir in the onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and cook, stirring occasionally, until the onion is golden, 6 to 8 minutes. Stir in the tomatoes, chile, coriander, and cumin. Simmer the sauce, uncovered, until the tomatoes are tender and falling apart and the sauce is slightly thickened. Make 4 divots in the sauce, and crack an egg into each. Cover the skillet, and reduce the heat to very low. Let the eggs cook, covered, until the whites are set and the yolks are still runny, about 4 minutes. Sprinkle the dish with the cilantro and serve with the bread.