Eggs in purgatory

Spoiler alert! This isn’t Thai, not even ‘ish’, just not at all. It’s Italian I think, well it comes straight from Nigella Lawson’s Nigellissima but it’s just such a good recipe I want to share it.  One of my favourite weekend brunch recipes of all time and it’s going in as the first entry into a new category, ‘Rest of the World’.

Super simple too, you just need:

olive oil

one clove of garlic, minced

1/4-1/2 teaspoon chilli flakes

approx half a 400g pack or tin chopped tomatoes

1/4-1/2 teaspoon salt, preferably flakes

one egg

a couple of teaspoons of Parmesan, plus a little more to serve

baguette or toast, to serve

The Tiniest Thai Rachel Walder eggs in purgatory

Add a splash or olive oil to a pan, add in the garlic and chilli flakes and stir over a medium heat for about 30 seconds to a minute.

The Tiniest Thai Rachel Walder eggs in purgatory

Tip in the chopped tomatoes and salt, and bring to a bubble.

The Tiniest Thai Rachel Walder eggs in purgatory

Crack the egg straight in and sprinkle the Parmesan over, leaving some of the yolk still exposed.

The Tiniest Thai Rachel Walder eggs in purgatory

Turn down to a simmer, partially cover with a lid, and leave for about four minutes (maybe have a quick check after three minutes).

 
The Tiniest Thai Rachel Walder eggs in purgatory
 

A little black pepper and another sprinkle of Parmesan and it’s done – scoop the egg and tomatoes out with a ladle and serve in a bowl.

To be honest I only did that today as it looked nicer for the pictures – normally I just eat it straight from the pan!

 
The Tiniest Thai Rachel Walder eggs in purgatory
 


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