The original recipe is actually Mario Batali’s “Eggs in Hell,” but my family couldn’t handle 4 huge Jalapeños plus 1 teaspoon of crushed red pepper on it, so I put only 1 piece of the Jalapeño pepper plus a teaspoon of the crushed red pepper thus the name is changed to “Eggs in Purgatory” as purgatory is less severe than hell.
5-6 cloves of garlic, sliced thinly
1 red onion, chopped coarsely
1 jalapeño pepper, seeded, chopped
8 eggs (they can be organic or not)
3 tbsp. avocado or olive oil
3 cups tomato sauce or Ragu sauce
1 tsp.crushed red pepper flakes
Grated cheese,Parmesan, Pecorino or Gruyere
A few stalks of scallions
A few fresh basil leaves
Salt and pepper to sprinkle on top
1. Pour 3 tablespoon of avocado oil in a hot skillet, preferably cast iron if you wanted to cook on top of a barbecue grill. Then add sliced garlic, chopped onions, chopped jalapeño pepper and crushed red pepper flakes and stir gently for 3-4 minutes until well combined and vegetables are tender and brown.
2. Pour the tomato sauce till it simmers, then turn the heat to low.
3. Break each egg into the skillet, spreading them around, sprinkle salt and pepper on top of each cracked egg, until all the eggs are lightly done. Turn off the stove and sprinkle sliced scallions and lastly sprinkle grated cheese on top. Garnish with fresh basil leaves, serve immediately while piping hot with any crusty bread like focaccia, baguette, ciabatta, or jalapeño bagel from Au Bon Pain.
Another Masarap Breakfast, Peaches!!!