Baked Eggs in Purgatory with Toast

Ingredients

Quantities are for 4 servings.

• 8 each Eggs
• 1 can (28 oz) Crushed tomatoes, canned
• 1/2 each Yellow onion, diced
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1/4 tsp Red pepper flakes
• 6 oz Feta cheese, crumbled
• 1 loaf Crusty bread or baguette
• 1/4 cup Fresh parsley, chopped

Instructions

1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook 4-5 minutes, until softened.
2. Add the garlic and red pepper flakes and cook 30 seconds, until fragrant.
3. Pour in the crushed tomatoes, season with salt and pepper, and simmer 10 minutes, stirring occasionally, until slightly thickened. Heat oven to 375°F.
4. Use the back of a spoon to make 8 small wells in the sauce. Crack one egg into each well.
5. Scatter the crumbled feta over the top and transfer the skillet to the oven (if your skillet isn't oven-safe, transfer the sauce to a baking dish first, then add the eggs and feta).
6. Bake 10-13 minutes, until the egg whites are fully set and opaque and the yolks are cooked to your liking — for food safety, whites should show no translucent or runny patches; if you prefer firm yolks, bake the full 13 minutes so the yolks also set.
7. While the eggs bake, slice and toast the bread. Sprinkle the finished dish with parsley and serve with the toast for scooping up the sauce.