10169 2 servings Tue Sep 04 14:05:00 -0700 2007 Fri Jul 11 16:46:43 -0700 2008 Licensed http://www.chow.com/recipes/10169 Fri, 11 Jul 2008 23:46:43 GMT Purgatory, here, is a buttery tomato sauce with a little crushed red pepper for heat Purgatory, here, is a buttery tomato sauce with a little crushed red pepper for heat. Purgatory, here, is a buttery tomato sauce with a little crushed red pepper for heat. It’s a great foil for the eggs you scramble into it. Don’t make the sauce hellishly hot.

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Melt the butter in a medium skillet over medium heat. Add the onion and a pinch of salt and cook until the onion is translucent and the edges are turning golden, about 8 minutes. Add the garlic and cook for a minute or so, until fragrant. Chop or crush the tomatoes and add them, with their juice, to the skillet. Season with salt, pepper, and a pinch of crushed red pepper. Bring to a boil, reduce the heat to maintain an active simmer, and cook for 15 to 20 minutes, until thickened.

Turn the heat back up to medium and crack the eggs into the tomato sauce, spacing them evenly. Season with salt and pepper. As the whites set, nudge them with a wooden spoon, letting the uncooked whites run into the sauce. Leave the yolks alone for now. Once the whites pillow up in the sauce, give everything a stir, to scramble the yolks in lightly.

Slice the bread. Toast it if you care to, and put a slice or two each on two plates. Spoon the eggs and sauce over the bread and serve immediately.

]]> http://www.chow.com Roy Finamore 45 Breakfast/Brunch 3 tablespoons unsalted butter

]]> 54 1 onion, chopped

]]> 301 Coarse salt

]]> 74 1 garlic clove, minced

]]> 109 1 (14.5-oz) can plum tomatoes

]]> 305 Freshly ground black pepper

]]> 277 Crushed red pepper

]]> 4 large eggs

]]> Farm bread or semolina bread, for serving

]]> 383 eggs 240 breakfast 277 brunch 792 roy finamore 803 tasty 1526 light supper 231 light meal 593 tomato