Eggs in purgatory
Spoiler alert! This isn’t Thai, not even ‘ish’, just not at all. It’s Italian I think, well it comes straight from Nigella Lawson’s Nigellissima but it’s just such a good recipe I want to share it. One of my favourite weekend brunch recipes of all time and it’s going in as the first entry into a new category, ‘Rest of the World’.
Super simple too, you just need:
one clove of garlic, minced
1/4-1/2 teaspoon chilli flakes
approx half a 400g pack or tin chopped tomatoes
1/4-1/2 teaspoon salt, preferably flakes
a couple of teaspoons of Parmesan, plus a little more to serve
baguette or toast, to serve
Add a splash or olive oil to a pan, add in the garlic and chilli flakes and stir over a medium heat for about 30 seconds to a minute.
Tip in the chopped tomatoes and salt, and bring to a bubble.
Crack the egg straight in and sprinkle the Parmesan over, leaving some of the yolk still exposed.
Turn down to a simmer, partially cover with a lid, and leave for five minutes (maybe have a quick check after four minutes).
A little black pepper and another sprinkle of Parmesan and it’s done – scoop the egg and tomatoes out with a ladle and serve in a bowl.
To be honest I only did that today as it looked nicer for the pictures – normally I just eat it straight from the pan!