Eggs in Purgatory
I made these for a lazy day dinner, I wasn’t that hungry since we had a huge lunch, but I knew that if I didn’t eat dinner, I would get the midnight munchies later. These eggs can be whipped up in just 15 minutes using ingredients you already have in your fridge. If there’s something wrong with having breakfast for dinner then I don’t want to be right! Also, I love sundried tomatoes, so I had the Central Market Tapenade on hand, you can use fresh tomatoes or canned and it’s just as good!
Eggs in Purgatory
Author: Yadira Torres
Recipe type: Breakfast, Brunch
Prep time:
Cook time:
Total time:
Serves: 2
Eggs in purgatory, AKA runny eggs with a spicy tomato sauce.
Ingredients
- 4 large eggs
- 4 sprigs cilantro
- 2 tsp coconut oil
- ½ small white onion chopped
- 5 oz sundried tomato tapenade
- ½ tsp red pepper flakes
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- ¼ cup grated Parmesan cheese
Instructions
- Bring large skillet to medium high heat, add coconut oil.
- Add onions and cook until browned.
- Lower heat, add sundried tomato tapenade.
- Stir and make 4 pockets in the tomato sauce mixture.
- Crack all eggs inside pockets.
- Top with Parmesan cheese, red pepper flakes, salt, and pepper.
- Cover pan with lid and cook until clear part of the egg turns white, or until the desired consistency of yolk.
- Sprinkle with cilantro and serve.
Nutritional Content Source: Eggs in Purgatory
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Eggs in Purgatory | 404 | 11g | 32g | 20g | 370mg | 694mg | 7g | 4g |
