In a couple of hours I’m trying a new-to-me breakfast, Eggs Purgatory. My version, due to ingredients available are as follows: 2 eggs, one chopped onion, sautéed. I can of chopped tomatoes, flavoured with basil and garlic. Some red chilli flakes and a little salt. That’s it.

Chop the onions and sauté them in butter, when translucent add the tomatoes, chilli flakes and salt and cook on medium heat to infuse the flavours. When reasonably thick make two wells in the tomato mess so the base of the pan is visible and break an egg into each well. Sprinkle salt over the eggs.

Reduce the heat to a gentle simmer with the pan covered and poach the eggs in the tomato sauce for 2 to 3 minutes. For an extra rustic effect serve directly in the pan, scooping bits of eggy goodness out with sourdough bread chunks. In my case the only bread available are some thin wraps, so I’ll tear those into pieces.

#ShouldBeGood