Uova in Purgatorio
A flavorful Italian dish featuring poached eggs in a rich, spicy tomato sauce.
Ingredients
- 4 large eggs
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (400g) crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp sugar (optional)
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (optional)
- Crusty bread for serving
Instructions
- Heat the oil: In a skillet over medium heat, warm the olive oil. Add garlic and red pepper flakes, sautéing until fragrant.
- Prepare the sauce: Pour in the crushed tomatoes, season with salt, black pepper, oregano, and sugar (if using). Simmer for 10 minutes, stirring occasionally.
- Add the eggs: Make small wells in the sauce and crack the eggs directly into them. Cover and cook for 5 minutes, or until the whites are set but yolks remain runny.
- Garnish and serve: Sprinkle with fresh basil, parsley, and grated Parmesan. Serve immediately with crusty bread.
Notes
- Adjust the spice level by increasing or reducing red pepper flakes.
- Use fresh tomatoes instead of canned for a homemade touch.
- Cook eggs longer if you prefer firmer yolks.