An egg in purgatory

My current favorite way to eat an egg is savory, rustic, warming, and downright delicious. It's great for a quick, hearty lunch (for one or a crowd), or a simple dinner. If it hadn't been for my paltry budget a few years back, when I worked from home and was always looking for cheap new meals to try, I might never have stumbled upon this one because, well, it just seemed like such an unlikely combination. Unlikely but very tasty, that is.

I've decided this dish must get its name from the hellishly red, devilishly spicy sauce, and heavenly textured egg on top. So how do you make it? The necessary ingredients are simple and pictured here; olive oil, garlic, red pepper flakes, some canned peeled whole tomatoes, and - of course! - the egg. And salt and pepper - always. Sure, you can supplement it with some fresh basil and grated cheese (grana padano or parmigiano reggiano), but you're just fine without too.

The process is about as simple as the ingredients. Everything below is for a single serving; just multiply and use a larger pan for more. It can be a wonderful family-style lunch to bring out to the table still piping hot and in the pan. 

1. Heat 1 tablespoon of olive oil in a pan, over medium to medium-high heat. As usual, I use my favorite 8" cast iron if it's just for me. Non-stick is fine, stainless is fine, aluminum is fine... you get the idea. 

2. While the oil is heating, peel and slice garlic. I like garlic, so I use 2 medium cloves or one big huge one (sorry, not so exact, but it doesn't need to be)! Once sliced, it goes into the pan with the olive oil. I like to add a hearty shake of red pepper flakes; let's say ½ teaspoon per serving of sauce. 

3.  Cook the garlic until it is turning golden - NOT browned! Keeping an eye on it, shred the canned tomatoes (I just use my hands) into a bowl. I leave the juices in the can, but don't bother straining the tomatoes that you're pulling apart. Here, you'll want 1½ to 2 cups of the shredded tomatoes, a fair amount of which will be juice that's come out of them. 

4. Once the garlic is browned, into the pan go the tomatoes, some salt, and for me, another shake of red pepper flakes. Cook over medium-high heat (so that it is bubbling nicely), and let it cook until most of the liquid evaporates (see the top right panel of the collage below). Taste and season with salt and pepper as you like.

5. Create an indentation in the sauce, then crack an egg into it. Cover (I use a transparent lid so I can see how the cooking is going), and cook until the white is set and the yolk is how you like it; I personally want it nice and oozy. It will probably take anywhere from 3 to 10 minutes depending on your heat and preference, so don't be scared to keep checking. 

6. Once I've cracked the egg into the sauce, I like to toast up some garlic bread to have on the side. Toast, drizzle with olive oil, rub with the inside of a clove of garlic, and add a little salt & pepper. Again, unnecessary, but a delicious vehicle for your sauce, egg, and more garlic. Mmm. 

If you're anything like me, you'll enjoy it so much that the rushed photograph you've taken mid-degustation will turn out blurry from your impatience to get back to the meal.

Bon appétit. :)