Eggs in Purgatory

I have been dying to make this dish for quite some time.  Actually, I first thought about the recipe when I was looking of options for samples for my food styling portfolio,  I knew it would be a challenge to make eggs in tomato sauce look pretty for the camera, but i also knew it would probably be quite delicious to eat.

So when my brother-in-law handed me several bags of his homemade tomato sauce, I knew it was time to to make Eggs in Purgatory.  It proved to be a delicious breakfast.  My husband,   who was skeptical was brought to his knees.

I started with the chopped garlic and onions sauteed  in a olive oil.  Add about 2 cups of tomato puree.  It can be canned or if you are lucky enough to have some on hand, use homemade sauce. 

 

Reduce sauce until thickened slightly.

Make a 4 small wells in the sauce and carefully place a cracked whole egg into each well. 

Season with salt and pepper.  Cover for about two minutes, until the egg is nicely poached.

In the mean time toast 4 sliced of good Italian or French bread .  

When the eggs are finished carefully scoops two eggs and sauce into a serving dish.  Serve with toasts.