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In a large skillet, heat the olive oil over medium high heat. Add the minced garlic and sauté for one minute.
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Add the tomato sauce, Italian seasoning, onion powder, salt, pepper and crushed red paper flakes. Let these ingredients simmer together, uncovered, for 5 minutes.
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Using the back of a large spoon, make six divots or wells in the sauce. Gently crack each egg into each hole.
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Turn heat down to medium-low. Cover the skillet and let the eggs cook for 5 to 10 minutes or until the whites are set but the yolk is still runny (or to your desired of doneness.)
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Sprinkle with fresh, minced parsley, optional, and serve warm with toasted bread or Naan.
Storage Information
Eggs In Purgatory don’t store very well because when you reheat the eggs, you will cook them more, which means you won’t get the runny yolk that you want in this recipe. However, if you do want to keep any leftovers they will last in the refrigerator for a couple of days. I do not recommend freezing this meal.
Calories: 134kcal | Carbohydrates: 7g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 773mg | Potassium: 398mg | Fiber: 2g | Sugar: 4g | Vitamin A: 742IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2mg
