Eggs in purgatory

Somethings don’t look like much, but are rewardingly satisfying. And this dish requires minimal effort and time to prepare. It’s a slightly modified version of the recipe from Nigellissima, and serves 1.

1 tbs oil
1 clove garlic
1/2 tsp dried chilli powder
1 tin chopped tomatoes
Salt, black pepper, dried herbs
2 eggs

  1. Heat the oil with the garlic and chilli, stirring, for a minute.
  2. Add the tomatoes, salt, pepper, and herbs. Let it come to the boil.
  3. Crack the eggs over the tomatoes, followed by thinly sliced cheese.
  4. Poach the eggs for around 5 minutes, partially covered.
  5. Serve with a sprinkling more black pepper and good quality plain white toast.

Eggs in purgatory


This dish comes recommended by Nigella for post-partying gratification, that’s easily up-scaleable. I happily enjoyed it as a solo, non-hungover, brunch.

PS Thank you CF for my lovely little Spanish terracotta tapas dish!


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