Burrata Eggs in Purgatory (for 1 or 2)
A quick and easy one-pan meal for 1 or 2 people. Eggs are cooked in a bold tomato sauce and served with crusty bread.
Servings 1 servings
Calories 219kcal
Ingredients
- 14.5 ounces tomatoes diced or sauce
- ½ teaspoon garlic clove minced
- ¼ teaspoon paprika or smoked paprika
- ⅛ teaspoon each salt and pepper to taste
- ⅛ teaspoon red pepper flakes
- 2 tablespoons enchilada sauce or chipotle sauce
- 2 medium eggs
- 1 small ball burrata cheese
- for serving green onions, cilantro, and Everything seasoning
Instructions
- Heat a small saucepan to medium. (I used an 8-inch pan.) Add the garlic, paprika, cayenne pepper, black pepper, and salt until just warm and fragrant.
- Add the tomatoes and enchilada sauce and bring to a boil. Boil for 2 to 3 minutes and reduce heat to a medium or a low boil. (bubbles around the side)
- Add the eggs. I like to crack them into a small boil and pour them in from the boil to ensure I don't get any shells in the pan.
- Cover and cook the eggs for 2 to 3 minutes depending on how firm you want the eggs cooked. At 2 minutes my eggs still had a running yolk.
- If you're adding burrata cheese add it now. Uncover and turn off the heat. The residual heat will heat/melt the cheese.
- Garnish with green onion slices, Everything Seasoning, and cilantro leaves if desired. Serve immediately with crusty garlic bread.
Nutrition
Calories: 219kcal | Carbohydrates: 20g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 328mg | Sodium: 645mg | Potassium: 1118mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4424IU | Vitamin C: 57mg | Calcium: 101mg | Iron: 3mg
