This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. white wine

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Here's a saucy sensation for a light breakfast or brunch full of colour and flavour from the kitchens of  chrismukkah

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...Heres a recipe thats more of an Italian 'cousin' to the Mexican Huevos Rancheros :3

Eggs in Purgatory
Eggs simmered in a simple, spicy tomato sauce. It makes the perfect breakfast .

Ingredients
1 Tbsp olive oil
1/3 cup chopped white or yellow onions (used 1 'baby' shallot)
1/2 tsp red pepper flakes (less if you like)
roasted red pepper
fresh ground black pepper & salt to taste
1 (roasted) clove garlic, minced
15 oz can crushed tomatoes (used 1 jar of spaghetti sauce XD)
splash of white wine (optional) - used a squeeze of 1 slice of lemon
four slices of bacon, chopped in
4 eggs
pinch of dried rosemary } Didnt use- went with 1 tablespoon
Or chopped fresh basil, for serving } of my ras-al-hanout :3

Instructions

1. Heat olive oil in a saute pan over medium high heat.
2. Add onions, red pepper, and a generous amount of black pepper and cook until the onions have softened.
3. Add garlic and cook until the garlic begins to brown.
4. Add tomatoes, reduce heat, and simmer.
5. Using a spoon make a well in the tomato sauce and crack an egg into the well.
6. Repeat for the other 3 eggs.
7. Cover and simmer for 4-6 minutes for set whites and runny yolks (cook longer for set yolks).
8.) Just get a couple of slices of bread to toast to top on and you're good :)

Notes
Yields: 4 Servings

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Allergy warning – recipe contains eggs