Eggs Fra Diavolo
Prep time: 5 min
Cook time: 15 min
Servings: 6
These saucy eggs are my twist on eggs in purgatory, and they are perfect for brunch or dinner. Start with hardboiled eggs and give them a quick sauteed in extra virgin olive oil until the whites are crispy and golden brown, then dunk the eggs in the delicious spicy tomato sauce! If you would rather make a more classic eggs in purgatory, see the notes for the option to poach your eggs directly in the sauce.
Ingredients
2 tbsp olive oil
6 eggs, hard-boiled peeled
1 medium onion
5 garlic cloves, minced
1 jalapeño pepper
salt
5 ounces fire roasted tomatoes
1/4 cup tomato paste
2 tsp oregano
1-2 tsp aleppo pepper
1/2 cup basil
1/4 cup water
Directions
In a 10-inch skillet or pan, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Carefully add the already boiled eggs and cook on all sides until the egg whites begin to crisp up and turn golden brown (use a splatter guard over your pan to keep the oil from splashing). Remove the eggs from the pan and set them on a plate or bowl for now.
In the same pan, add the onions, garlic, and jalapeno. Cook for 3 to 5 minutes, tossing regularly, until fragrant. Season with a big dash of kosher salt.
Add the diced tomatoes, tomato paste, and about 1/4 cup of water. Season with another big dash of kosher salt. Add the oregano and aleppo pepper, if using. Bring the mixture to a boil, then lower the heat to medium-low and allow the tomatoes to simmer for about 10 minutes or so.
Add the eggs to the simmering tomato sauce and cook for another 3 minutes or until the eggs are warm.
Remove from the heat and finish with the parsley and a good drizzle of extra virgin olive oil. Serve with crusty bread or warmed flatbread.