So simple, so good.<\/figcaption><\/figure>\nHere\u2019s what I did, slightly adapting the recipe:<\/p>\n
Ingredients<\/strong><\/p>\n\n- ~1 T. olive oil<\/li>\n
- 1 small onion, chopped<\/li>\n
- 1 \u00bc c. tomato sauce or pasta sauce (the more flavorful the better, but whatever you have on hand will work)<\/li>\n
- 2 large cloves of garlic, minced<\/li>\n
- \u00bc t. red pepper flakes (I didn\u2019t measure but did not use a lot as arrabbiata is already semi-spicy)<\/li>\n
- Salt and pepper, to taste<\/li>\n
- \u00bc c. fresh parsley, chopped, divided<\/li>\n
- 4 eggs<\/li>\n
- \u00bc c. grated Parmesan cheese<\/li>\n
- Toasted bread, for serving (optional)<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\nDrizzle olive oil into a 9- or 10-inch skillet set over medium heat. Once the skillet warms, add the onions and cook about 3 minutes until tender. Add the garlic and cook another minute.<\/p>\n
Then, stir in the tomato\/pasta sauce, red pepper flakes, and salt and pepper. Add about half of the parsley and cook for about 5 minutes to allow the sauce to thicken and flavors to meld.<\/p>\n
Break eggs into each quarter of the skillet on top of the sauce (the recipe, of course, says to place it into a small bowl first, but I\u2019ve never dirtied another dish *embarrassed face*). Top with the grated cheese and any additional salt and pepper, as desired.<\/p>\n
Cover the skillet and cook until the whites are set and the yolks are done to desired level (see note above for how long-ish to do that). Remove from heat, sprinkle on the remaining parsley, and any additional cheese, and enjoy with a fancy bread!<\/p>\n","protected":false},"excerpt":{"rendered":"
Another week of self-isolation, another simple recipe for the end times. My sweetie found this simple egg dish from the Add a Pinch blog that managed to use ingredients we mostly had lying around the house. We did end up needing to get more eggs by the time I worked up the energy to make … <\/p>\n
Continue reading “This is hell, time for purgatory eggs”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[31,278,9,8,93,1,17],"tags":[185,33,56,107,429,413],"_links":{"self":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/700"}],"collection":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/comments?post=700"}],"version-history":[{"count":2,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/700\/revisions"}],"predecessor-version":[{"id":704,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/700\/revisions\/704"}],"wp:attachment":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/media?parent=700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/categories?post=700"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/tags?post=700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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