Eggs in Purgatory
Hearty eggs bathed in a savory tomato sauce with garlic and cherry tomatoes, served with Swiss chard—cooked in extra virgin olive oil. Heavenly flavor!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Skillet
- Wooden spoon
- Cup
- Mixing bowl
- Stove
- Toaster
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Tongs
- Serving platter
- Kitchen towel
Ingredients
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 5 garlic cloves, peeled and smashed
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1/2 teaspoon hot red pepper flakes
- 20 ounces ripe cherry tomatoes
- 1 bunch Swiss chard, preferably rainbow
- 6 large eggs
- 4 thin slices country-style bread
- 1 lemon
- Flaky sea salt, such as Maldon, or more coarse salt
- Handful of fresh basil leaves
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