Eggs In Purgatory Recipe

Italy calls eggs in Purgatory Uova al Purgatorio, a breakfast of softly cooked eggs in a fiery tomato sauce. Runny egg yolks ooze into the garlicky, spicy tomato soup.  

Ingredient

– 3 tablespoons extra-virgin olive oil – 1 small yellow onion, thinly sliced – 1 garlic clove, lightly crushed and peeled – Generous pinch red pepper flake – 1 red bell pepper (optional), coarsely chopped – Fine salt – 1 28 ounce can chopped tomatoe – 4 large egg – 5-8 fresh basil leaves, torn – 3-4 tablespoons freshly grated Parmigiano – Crusty bread (optional), for serving

Direction

Stir olive oil, onion, garlic, red pepper flakes, and red bell pepper in a large skillet or wide saucepan with a cover over medium-low heat.  

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The onion and peppers should soften in 10 minutes of stirring. Cover the skillet slightly and simmer for 5 more minutes until the bell pepper is softened but still keeps its form. Season generously with salt. 

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Boil tomatoes on medium. Turn the heat down to medium-low, partially cover the pan, and simmer for 15 minutes to thicken the tomatoes. Continue cooking for 5 minutes to thicken sauce. 

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With a spoon, make four wide wells in the sauce for eggs. Salt the wells' eggs. Cover and boil gently for 2-3 minutes until whites are set and yolk is runny. 

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Remove from heat and add cheese and torn basil. Serve immediately with excellent bread. 

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also see

also see

Roasted Vegetable Salad With Halloumi Recipe