Breakfast for dinner is a good way to change things up at the supper table. Last week I tried my hand at a dish called eggs in purgatory. Fresh eggs poached in a chunky tomato sauce and ladled over toasted Italian bread. Yummy.
Eggs In Purgatory
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped green pepper
3 to 4 garlic cloves, chopped
2 - 15 oz. can petite diced tomatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste
4 thick slices of Italian bread, toasted lightly
shredded Parmesan cheese for garnish
Heat olive oil in a medium skillet over medium heat. Add onion and green pepper and sauté for 7 or 8 minutes until veggies become soft. Add garlic and cook for a minute or two. Add tomatoes (with juice) and parsley and bring mixture to a simmer. Taste and season with salt and pepper.
Crack eggs (one at a time) into a small ramekin. Drop eggs into simmering sauce, cover and cook until eggs are firm.
Place a slice of toasted bread in four serving bowls. Scatter a bit of sauce over bread then carefully place a poached egg on top. Ladle additional sauce around egg.
Egg lovers will enjoy this different take on eggs. Meat lovers will want to add grilled Italian sausage as a side car.