Eggs in Purgatory with Capers and Parsley

Author Notes: The tomato sauce I make is a cross between an arrabbiata, known for its chile flakes, and puttanesca, with its briny caper and anchovy flavors. If you don’t l (…more) —Karen Palmer

Serves 4

  • 2tablespoons olive oil, plus more for serving
  • 1pinch chile flakes
  • 1small onion, diced
  • Kosher salt, to taste
  • 3garlic cloves, roughly chopped
  • 128-ounce can crushed tomatoes
  • 1tablespoon capers, plus 1 tablespoon of juice from the jar
  • Freshly cracked black pepper, to taste
  • 4eggs
  • 1/2cup roughly chopped parsley, for garnish
  • Parmesan cheese, for garnish
  • Thick-cut toasted bread, for serving
  1. Preheat the oven to 375 degrees.
  2. Heat the oil in an 8-inch cast-iron pan over medium heat. Sprinkle in the chile flakes and warm until fragrant, 1 to 2 minutes.
  3. Add the onions, season them with a small pinch of salt, and cook until translucent, 7 minutes, stirring often and being careful not to burn them. Add the garlic and cook until fragrant, 2 minutes more.
  4. Add the crushed tomatoes, then stir in the capers and caper juice. Season with another small pinch of salt and cracked black pepper. Bring to a boil, then lower the heat and simmer until the sauce has thickened and reduced slightly, 20 minutes. Take the sauce off the heat. Taste and adjust the seasoning as needed.
  5. Using a wooden spoon, create 4 small wells in the sauce. Crack an egg into each well. Bake until the eggs have just turned white but still jiggle when you shake the pan, 9 to 10 minutes.
  6. Season each egg with a little salt and pepper. Garnish the dish with the chopped parsley and Parmesan, and drizzle olive oil over the top. Serve immediately with thick slices of toasted bread for dipping.
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