Scott’s Eggs in Purgatory 🍳

We’re still not over the chopstick swirling technique for Scott’s Eggs in Purgatory! SO satisfying 🤩

Catch Scott on #HouseOfKnives, Tuesdays @ 9|8c!

Get the recipe:

Eggs in Purgatory
Recipe courtesy of Scott Conant
Level: Easy
Total: 3 hr
Active: 30 min
Yield: 3 servings

Ingredients

Tomato Sauce:
1/4 cup olive oil
1 onion, finely diced
3 cloves garlic, finely sliced
Red pepper flakes, as needed
Pinch dried oregano 
42 ounces canned plum tomatoes, smashed with hands or potato masher
1 1/2 tablespoons chipotle adobo sauce
2 large sprigs fresh basil 
Kosher salt

Eggs:
6 large organic eggs
Flaky sea salt, such as Maldon, for sprinkling
Grated Parmesan, for topping
Fresh basil, cut into chiffonade, for topping
Olive oil, for drizzling
Slices grilled bread, for serving

Directions

For the tomato sauce: In a large deep skillet or braiser, heat the olive oil, onions and garlic over medium heat. Cook until the vegetables are soft and tender, about 10 minutes. Add the red pepper flakes and oregano and cook for an additional 3 minutes. Add the tomatoes, chipotle and basil sprigs and bring to a simmer. Adjust the heat and simmer, stirring frequently, until slightly thickened, about 2 1/2 hours. Season with salt.

For the eggs: Make 6 slight wells in the tomato sauce with the back of a spoon, leaving a light covering of sauce on the bottom. Carefully crack an egg into each well. Use a chopstick to stir the egg whites into the sauce without breaking the yolks. Season with a pinch of sea salt. Cook over medium heat until the whites are cooked through, 6 to 8 minutes. Top with Parmesan, additional basil and a drizzle of olive oil. Serve with grilled bread.

This recipe has been updated and may differ from what was originally published or broadcast.

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