EGGS IN PURGATORY WITH ARUGULA & PARMIGIANO

Eggs in purgatory is a traditional Italian-American breakfast dish. I added some arugula and shaved Parmigiano-Reggiano to make it even more delicious! Add a slice of toasted Italian bread and a cup of cappuccino for a perfect Sunday morning breakfast.

1 T avocado oil or extra-light olive oil

1 large clove garlic, pressed

½ t red pepper flakes

1 (24 oz) jar pureed and strained tomatoes (passata)

Sea salt and freshly ground black pepper

1 T minced basil

4 eggs

2 T grated Parmigiano-Reggiano cheese

2 bunches fresh arugula

Shaved Parmigiano-Reggiano cheese

Extra-virgin olive oil, for drizzling

In a saucepan, heat the oil over medium heat.

Add the garlic and red pepper flakes.

Sauté for 2 minutes, then add the pureed tomatoes.

Season with salt and pepper and simmer 15 minutes.

Meanwhile, preheat oven to 400 degrees F.

Stir the minced basil into the sauce and spoon some sauce into two small cast-iron skillets or two oven-proof baking dishes.

Nestle two eggs into the sauce in each skillet or baking dish.

Season with salt and pepper and sprinkle with Parmigiano.

Place on a baking sheet and bake in the oven for 8 to 10 minutes, or until eggs are cooked to your liking.

Add a handful of arugula to each skillet and a few shaved pieces of Parmigiano.

Drizzle with a little extra-virgin olive oil and serve.

Serves 2

* You will have extra tomato sauce for another breakfast or use for pizza.