Uova in Purgatorio (Eggs in Purgatory)

Ingredients

• 1 tbsp Olive oil (for sautéing)
• 1 clove Garlic (minced or whole for infusion)
• 1.5 cup Tomato passata or crushed tomatoes (about 350-400g)
• Salt (to taste)
• Black pepper (to taste)
• Red chili flakes (optional, for heat)
• 4 Eggs (large)
• 0.25 cup Grana Padano cheese (freshly grated)
• Fresh basil or parsley (for garnish)
• Crusty bread (for serving)

Steps

1. 1

   Heat olive oil in a wide skillet over medium heat. Add the garlic and sauté until fragrant, being careful not to burn it.

2. 2

   Pour in the tomato passata or crushed tomatoes. Season with salt, black pepper, and chili flakes if using.

3. 3

   Simmer the sauce for about 5-10 minutes until it thickens slightly and the flavors meld.

4. 4

   Use a spoon to create small wells in the sauce. Carefully crack an egg into each well.

5. 5

   Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny.

6. 6

   Remove from heat. Generously sprinkle freshly grated Grana Padano cheese over the eggs and sauce.

7. 7

   Garnish with fresh basil or parsley and serve immediately with crusty bread for dipping.

Notes

The name 'Eggs in Purgatory' refers to the eggs (souls) surrounded by the hot, bubbling red tomato sauce (purgatory). This dish is very similar to Shakshuka but uses Italian flavor profiles like Grana Padano and basil.

Nutrition per serving

• breakfast
• brunch
• eggs
• vegetarian
• italian
• one-pan
• quick-meal