Eggs in Purgatory - #breakfastseries

Eggs in Purgatory

It's IHCC's potluck week. Yay! So, we get to cook throwback dishes from recipes by any of these IHCC chefs: Nigella Lawson, Mark Bittman, Giada de Laurentiis, Jamie Oliver, Tessa Kiros, Rick Bayless, Madhur Jaffrey, Yotam Ottolenghi, Donna Hay, Nigel Slater, Diana Henry, Jacques Pepin, Ellie Krieger.

I think I have cooked something from everyone on the list, I think. On a side note, I have bookmarked Nigella's Eggs in Purgatory for quite some time. Eggs in Purgatory is basically eggs poached in a sauce of tomatoes (mainly). The Tunisians call it Shakshuka.

Rich in flavor and nutrients from the eggs and tomatoes, this perfect brekkie dish is so hearty you will lick your bowl, or plate clean! Trust me! :)

Recipe slightly adapted from Nigella.com.

Ingredients:
(Serves 2)

1 tablespoon olive oil
1 garlic clove, finely minced
1/2 teaspoon dried chili flakes (or more to taste)
1 (400g) can no-salt-added chopped tomatoes, with its juices
1/2 teaspoon sea salt
3 eggs
2 teaspoons grated Parmesan cheese (or more if needed)
1/2 ripe avocado, cut into 4-6 wedges

How to:

1. Heat up olive oil over medium heat in a frying pan. Add minced garlic and chili flakes. Cook, stirring, for about a minute. Then, add tomatoes and salt and bring to a boil.

2. Crack in the eggs and sprinkle the Parmesan cheese over it. Cover the pan partially. Bring to a boil again for about 5-8 minutes, depending on how cooked you want the yolks to be.

3. Remove from the heat. Arrange the avocado on top and serve hot.