Eggs in Purgatory (Uova in Purgatorio) Serves 2-3 (depending on how many eggs each person wants) Heat a bit of olive oil in a deep pan. Throw in and toss over medium heat briefly until fragrant:1 clove garlic, smashed A few fresh basil leaves, torn (or if you don’t have it, a sprinkling of dried mixed herbs) Optional: A handful of chopped bacon, or crushed dried chillies, red pepper flakes, olives, onions…Pour in roughly 400ml of tomato passata/puree (or however much you need to cover the base of the pan)- I think canned chopped tomatoes are too watery, but if you only have that just use it and add 1 tbsp tomato puree. Bring to a simmer. Season the tomatoes well with salt, then gently break in 6 eggs.Sprinkle with dried herbs, freshly ground black pepper and grated parmesan/whatever cheese you feel like. Cover and simmer over low heat for about 8-10 mins until egg whites are firm but yolk is still runny.Serve with buttered toast or crusty bread.
Posted on: Tue, 21 Oct 2014 04:14:15 +0000
Trending Topics
Recently Viewed Topics
© 2015