Eggs in Purgatory (Uova in Purgatorio)
40 minServes 4
Eggs poached in a gently simmered tomato sauce with onions, garlic, and peppers, finished with basil and cheese.
| prepHave a large skillet or wide saucepan with a lid ready. | ||||
| 3 tablespoons extra virgin olive oil | Cook onion, garlic, pepper flakes & bell pepper, 10 min | Add tomatoes, simmer 20 min until thickened | Poach eggs in sauce, cover, 2–3 min until whites set | Garnish with basil & cheese, serve with bread |
| 1 small yellow onion, thinly sliced | ||||
| 1 garlic clove, lightly crushed and peeled | ||||
| Generous pinch red pepper flakes | ||||
| 1 red bell pepper (optional), coarsely chopped | ||||
| Fine salt | ||||
| 1 (800 g) can chopped tomatoes | ||||
| 4 large eggs | ||||
| 5–8 fresh basil leaves, torn | ||||
| 3–4 tablespoons freshly grated Parmigiano-Reggiano or Pecorino Romano | ||||
| Crusty bread (optional), for serving | ||||
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