It's a scientific fact that everything tastes better with an egg on top*. The irony here is that, as a kid, you couldn't get me to touch an egg with a 10-foot pole and now I can't get enough of them. I love them hard-boiled, poached, sunny side up, fried... you name it, I like it. Breakfast also happens to be my favorite meal of the day, and I suspect the two preferences may be linked.
Cue me making eggs in purgatory, which is basically eggs poached in tomatoes and the best/easiest breakfast food of all time. I'm calling my version eggs in detention because, why not? Also, I added fresh chives and lemon zest to give it a little brightness (and because I had chives leftover from making biscuits).
*Definitely not a scientific fact. But this is the internet so I do what I want.
Eggs in Detention
Serves 2 or 4 depending on how hungry you are
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 14-oz cans diced tomatoes
- 1 teaspoon kosher salt
- zest of 1 lemon
- 2 tablespoons chives, chopped, plus more for serving
- 4 large eggs
- 3 tablespoons grated parmesan
- rustic bread for serving
In a medium skillet over medium-high heat, add olive oil, garlic, and red pepper flakes. Add tomatoes and salt and bring to a simmer. Cook until slightly reduced, about 5 minutes.
Stir in lemon zest and chives and crack the eggs into the skillet, evenly spaced. Partially cover and allow eggs to cook until whites are set and yolk is still runny, about 5 minutes.
Uncover and grate parmesan over eggs. Sprinkle with remaining chives and serve with slices of bread.