Xanthan Gum Free One-Pan Eggs in Purgatory
Total time35 min
Prep time10 min
Cook time25 min
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) whole peeled tomatoes
- ½ tsp dried oregano
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 8 large eggs
- ¼ cup fresh basil leaves, torn
- 1 oz parmesan cheese, finely grated (optional)
For serving
- crusty bread, for serving
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely so the garlic does not burn.
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