Eggs in Purgatory - Uova in Purgatorio

Eggs in Purgatory are a cozy Italian dish known as Uova in Purgatorio. Imagine perfectly poached eggs cooked in a spicy tomato sauce and served with crusty bread….yum! Enjoy for breakfast lunch or dinner

📝 Ingredients

• 4 eggs
• 14 oz / 400g can peeled tomatoes
• 1/4 small onion finely diced
• 1 small garlic clove diced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon extra virgin olive oil
• 2-4 tablespoons finely grated parmesan cheese
• Handful fresh basil leaves
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1In a medium skillet, heat the olive oil over low-medium heat. Add the onion and red pepper flakes and saute for a few minutes then add the garlic
2. 2Add the canned tomatoes, and using a wooden spoon break up the tomatoes into smaller pieces
3. 3Add ½ cup of water to the can to get all the tomato juice stuck on the inside, and pour into the pan. Season with salt and pepper, tear in a few of the basil leaves, stir and simmer over low heat with the lid on for 20 minutes
4. 4Once the tomato sauce has reduced down nicely, create 4 wells in the sauce using the back of a spoon. Carefully crack the eggs into the wells keeping the yolks intact - you can also crack the eggs one by one into a small bowl and gently pour them in
5. 5Season the eggs with salt and pepper then simmer with the lid on for ~ 3-5 minutes to your liking (if you don't like the yolks too runny, cook for longer)
6. 6Once ready, sprinkle with the grated parmesan cheese and garnish with the remaining basil leaves. Enjoy your delicious Eggs in Purgatory with crusty bread for breakfast, lunch or dinner