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You are a good egg.🥚 I am glad that you eggxist.💞
Which one of these is not like the others?🧐
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🫐 Twitter 🫐
Good morning from the great outdoors 🍳❤️ _______________________________ Follow us @pacificraynegear _______________________________ #cooking #eggs #campfire #lovecooking #fresheggs #ketocooking #eggs🍳 #campfire🔥 #eggstagram #camping #foodie #camp #breakfast #camplife #foodphotography #campvibes #love #photooftheday #healthy #outdoors #hiking #campinggear #hikinggear (at Ruby Beach) https://www.instagram.com/p/CRPHz7jJm33/?utm_medium=tumblr
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Eggs in Purgatory |
We are a little obsessed with breakfast, especially a spicy tomato sauce with eggs cooked in a toasted bread slice & topped with fresh basil. This recipe was adapted from David Ruggerio’s “Little Italy” cookbook. @david.ruggerio
Ingredients:
Sourdough or Italian bread, cut into medium thick slices
Olive oil
Free Range Eggs
11/2 pounds Roma tomatoes
1/2 large Onion, finely diced
2-3 Garlic cloves, minced
Fresh Basil, cut into a chiffonade
Red pepper flakes
Salt & pepper
To make the sauce:
Sauté the onion until translucent & slightly caramelized. Add the garlic & red pepper flakes & sauté briefly, stirring frequently. Add the finely diced roma tomatoes & a pinch of salt. Stir & cover, simmering on medium heat until the sauce starts to break down.
While the sauce cooks, prepare the bread. Heat a large cast iron skillet with about 1/4 cup olive oil & cut the centers out of the bread slices.
Toast the bread in the oil until golden brown & crispy. Flip over & immediately crack an egg into the center of the hole. When the egg is somewhat cooked, flip over to cook the egg over easy inside the bread. Be careful not to overcook or prematurely crack the yolk. Top with the sauce & basil.
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