Scott's Eggs in Purgatory 🍳

From the creator

We're still not over the chopstick swirling technique for Scott's Eggs in Purgatory! SO satisfying 🤩 Catch Scott on #HouseOfKnives, Tuesdays @ 9|8c! Get the recipe: Eggs in Purgatory Recipe courtesy of Scott Conant Level: Easy Total: 3 hr Active: 30 min Yield: 3 servings Ingredients Tomato Sauce: 1/4 cup olive oil 1 onion, finely diced 3 cloves garlic, finely sliced Red pepper flakes, as needed Pinch dried oregano  42 ounces canned plum tomatoes, smashed with hands or potato masher 1 1/2 tablespoons chipotle adobo sauce 2 large sprigs fresh basil  Kosher salt Eggs: 6 large organic eggs Flaky sea salt, such as Maldon, for sprinkling Grated Parmesan, for topping Fresh basil, cut into chiffonade, for topping Olive oil, for drizzling Slices grilled bread, for serving Directions For the tomato sauce: In a large deep skillet or braiser, heat the olive oil, onions and garlic over medium heat. Cook until the vegetables are soft and tender, about 10 minutes. Add the red pepper flakes and oregano and cook for an additional 3 minutes. Add the tomatoes, chipotle and basil sprigs and bring to a simmer. Adjust the heat and simmer, stirring frequently, until slightly thickened, about 2 1/2 hours. Season with salt. For the eggs: Make 6 slight wells in the tomato sauce with the back of a spoon, leaving a light covering of sauce on the bottom. Carefully crack an egg into each well. Use a chopstick to stir the egg whites into the sauce without breaking the yolks. Season with a pinch of

Published 2025-04-28 · Watch on YouTube ↗
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