Eggs in Cheesy Purgatory
Good morning, friends. Welcome to Purgatory.
Errr, Eggs in Purgatory that is. Or Eggs in Hell. Or Spicy Baked Eggs in Marinara Sauce with Fresh Mozzarella. Or delicious. Or the perfect hangover cure. I could I go on….
Happy Wednesday friends! How’s your week? Good times?
This week is officially moving week in the Prescott house. Earlier this summer we bought a home (insert shriek of excitement here). And though it seemed to take forever arriving, the day is finally here for us to take over possession of the home, paint, renovate, move, live etc. And we’re super pumped. We’re extra excited to be doing a complete kitchen reno from top to bottom, that I almost can’t wait to get cracking at and show ya’ll what the DtheP kitchen looks like. I’ve not really focused on process type pictures and videos in the past – no more. That all changes soon. For real. Anything you want to see? Let me know.
Thing’s I’m PUMPED for;
Huge kitchen island.
Kitchen windows. Or, more specifically, a massive kitchen window. This natural light photographer is gonna be in light heaven.
Natural gas range. Moving on up, baby!
This dish is serious business, and not for the non-spicy, mild flavour loving food folks. Or maybe it will help convert those who may be slightly nervous of all things spicy into chilli lovers. It’s eggy, cheesy, spicy, and all things comforting. Perfect for a chilly morning, and the best sleepy brunch dish. AND, it’s quick and easy to put together. Perfect.
Eggs In Purgatory
Serves 4 – 6
3 tablespoons olive oil
1 medium onion, finely diced
2 jalapeños, finely diced
6 cloves of garlic
1 tablespoon red chilli flakes
4 cups marinara sauce
6 large eggs
1/2 cup fresh mozzarella
1/4 cup fresh basil, finely diced
Salt & pepper
Preheat your oven to 350 degrees.
Heat a large, oven safe skillet over medium. Pour in your olive oil. When the oil is hot, add your diced onion, and cook for 4 – 5 minutes, until the softened and translucent. Stir in your garlic and jalapenos, and cook for 1 minute. Pour in the marinara sauce and red chilli flakes, and season with salt & pepper. Bring the sauce to a simmer.
Remove from the heat, and stir in your basil. Crack in your eggs, break your mozzarella into small pieces on top of the sauce. Transfer to the preheated oven, and bake for 8 – 10 minutes, until the whites of the eggs are cooked through.
Sprinkle over some more fresh basil, and serve with crusty bread.
Love this! I make a variation of this but on my gas BBQ. I can’t wait to try your spicy version this weekend – thanks Dennis!
Awesome! Love it – and love the BBQ variation!
This is my favorite type of breakfast dish!
So good!! me too!
Me too! So good and so comforting!! 🙂
This was so yummy! Thanks for sharing!
So yummy! Thanks for posting. First time I have even heard of this dish. Will be making again for sure
AWESOME!! Love it! So glad you enjoyed!
Would you recommend a 10-inch skillet? 12? Thank you!
Hi! I usually use a 12 inch skillet for this kind of recipe.