Egg(s) In Purgatory

Another one of my favorite No Recipe recipes, I make this dish at least once a week. It's cheap, it's easy, and it's great for breakfast, lunch or dinner so you just can't beat it. Plus, it's easy to switch things up however you like; keep it simple and basic with just the egg and tomatoes, or toss in pretty much whatever you have a taste for. This particular time, I had some fresh kale in the fridge that was in a use-it-or-toss-it state of being, so I went ahead and used it. Oh, and it's just as easy to make a single serving as it is to cook several eggs at a time to feed a crowd.

Egg(s) In Purgatory

Ingredients:
olive oil
tomatoes, any form you like (my preference is to use canned, stewed tomatoes, italian style)
red pepper flakes (use as much or as little as you like to adjust the heat level)
egg(s)
salt & pepper to taste
add-ins of choice *optional

Directions:
In a skillet over medium low heat, bring the olive oil, tomatoes, and red pepper flakes to a low simmer. (Note: Now would also be the time to add in any other optional ingredients that require cooking, like kale or spinach for example.) Make a well in the center of the tomatoes and crack in the egg(s), sprinkling on salt & pepper to taste. If you want to speed the cooking along, cover the pan with a lid, otherwise you can sort of baste the egg(s) with the tomato juices until the white is set and the yolk has reached your desired level of doneness, about 6-9 minutes. Best when served in a shallow bowl with crusty bread or toast points on the side- all the better for sopping up every bit of tomato-eggy goodness. Feel free to finish with a sprinkle of grated parmesan or fresh basil.

Enjoy!