Recipe: Eggs in Purgatory (Eggs in Tomato Sauce)
By Michelle Fabio
If you’ve never paired up eggs and tomato sauce, you don’t know what you’re missing.
My Italian grandmother used to make Uova in Purgatorio (Eggs in Purgatory) all the time as it’s a great way to use up leftover tomato sauce from last night’s dinner; I love to make it all fresh as well, so I’m including a recipe for the sauce below.
This quick, easy, and tasty dish originates from Naples, and you’re advised to be armed with some fresh Italian bread before you start cooking—you’re going to need it to slop up all that good sauce!
Eggs in Purgatory (Eggs in Tomato Sauce)
2 tablespoons olive oil
1 clove garlic, finely chopped
1 can peeled tomatoes, passed through grinder or coarsely chopped
4 fresh basil leaves or 1/4 teaspoon dried oregano
Salt, black pepper, & peperoncino to taste
1-2 eggs per person (up to 8 )
Freshly grated parmigiano reggiano
Put the olive oil in a skillet large enough to hold the number of eggs you’ll be making. Sauté the garlic until lightly browned over medium heat. Add the tomatoes, basil or oregano, salt, pepper, and peperoncino and cook sauce for about 15 minutes or until it is thickened to your taste.
Once the sauce is ready, make little wells in the sauce and break in eggs one at a time. Grate a generous amount of parmigiano reggiano directly on top.
Cover the skillet and let eggs cook until the yolks to your liking.
Serve immediately with crusty bread, and grate more cheese on top if you like ‘em cheesy like I do!
Buon appetito!
November 27th, 2009 at 5:05 pm
[...] a dish I saw on TV, but haven’t tried yet: Eggs in Purgatory (Eggs in Tomato Sauce) By Michelle Fabio If you’ve never paired up eggs and tomato sauce, you don’t know [...]