Eggs in Purgatory
(from JenniferGM’s recipe box)
A great meatless meal, breakfast or dinner. Wonderful when tomatoes are in season, but canned whole tomatoes can do in a pinch. I’ve also omitted the cheese, for personal taste.
Source: Jennifer Miller, adapted from Sunshine Italian Cookbook
Prep time: 25 minutes
Cook time: 20 minutes
Serves 3 people
Categories: Breakfast, Main Meal
Ingredients
- 4 large tomatoes, peeled
- 3 Tablespoons butter or olive oil
- 1 pound fresh mushrooms, thinly sliced
- 6 to 8 eggs
- Salt and pepper
- 3/4 cup (3 ounces) Jack cheese, shredded
- Fresh parsley, chopped
Directions
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Cut tomatoes into cubes and drain in a colander for several minutes.
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Meanwhile, in a 10” to 11” frying pan, over high heat, melt butter. Add mushrooms and cook, stirring until they are soft and juices have evaporated.
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Add tomatoes and stir to heat thoroughly.
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With a spoon, make 6 or 8 next spaces and break an egg into each space. Sprinkle with salt and pepper and cover evenly with cheese.
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Cover pan and cook on low heat until eggs are set as you like. Garnish with parsley