Eggs in Purgatory
- 1 (15-oz.) can diced tomatoes,
undrained - 2 T. olive oil
- ½ tsp. minced garlic
- ½ tsp. Italian Seasoning
- ¼ tsp. salt
- 1 tsp vanilla paste
- fresh ground Wild peppercorns, to taste
- 4 eggs (or 2 per adult, 1 per child)
- shredded cheese
- fresh torn basil (optional)
In a frying pan large enough to hold all the eggs, and with a lid, heat the olive oil
and garlic for 2 or 3 minutes, just to very lightly cook the garlic.
Add the tomatoes and seasonings and simmer for 2 or 3 minutes.
Crack the eggs and gently drop them in individually, like poaching, so they each
have their own little spot in the tomatoes. Put the lid on and cook for 5-10 minutes,
or until the yolks reach the desired firmness.
Scoop the eggs with the tomato sauce and serve over toast, fresh Biscuits Supreme, or for
GF, hashbrowns or rice. Top with cheese and basil.