Carla Lalli Music's Eggs in Purgatory

Eggs in Purgatory

byCarla Lalli Music
Total 25 mins, includes cooling time
Active 20 mins
Makes 3 to 4 servings
  • 5 garlic cloves, divided
  • 1 small onion
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 20 ounces cherry tomatoes
  • One 15-ounce can chickpeas
  • 6 large eggs
  • Crusty bread, for serving
  • Flaky salt, for serving
    1. Slice 4 garlic cloves and finely chop the onion. Heat oil in a large (10-inch) skillet over medium, then add the garlic and onion and stir to combine. Season with salt, black pepper, and red pepper flakes and cook, stirring occasionally, until the onion is translucent and browned around the edges, about 5 minutes. Add tomatoes and cook, tossing occasionally, until tomatoes look plumped and some of the skins start to wrinkle and split, about 2 minutes.
    2. Cover pan and cook, stirring every couple of minutes and lightly pressing on the tomatoes with a wooden spoon to encourage them to burst open and release some juices, until mixture is saucy and tomatoes still hold some shape, 5 to 7 minutes.
    3. Meanwhile, drain and rinse chickpeas. Add them to the skillet and season with salt. Pour in 1 cup water and bring to a simmer, stirring. Add the eggs to the pan, one by one, spacing them out around the edge (try to fit 5 eggs around outer edge and put the sixth in the center). Season the eggs with salt. Reduce heat to low, cover the pan, and cook 4 minutes for runny yolks.
    4. While eggs are cooking, lightly toast the bread, then rub remaining garlic clove over the surface. Drizzle toast with olive oil and season with flaky salt. Spoon the eggs and sauce onto plates and serve with garlic toast.