Eggs in purgatory traditional cooking and with the Thermomix. Quick dish, it is a classic of Italian cuisine. There are various versions more or less rich, with and without melted cheese. Today I will show you the most classic version, that is with the sauce with onion. You will find both the version cooked in a pan and the version cooked with the Thermomix. The egg ranks first in the scale of high biological value foods: an egg provides about 7 g of proteins containing all the essential amino acids, those that the body cannot produce on its own, and all usable.
These recipes are for you;
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Slow Heat, Cooking with Kitchen Robot
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 373.94 (Kcal)
- Carbohydrates 16.71 (g) of which sugars 0.86 (g)
- Proteins 20.36 (g)
- Fat 27.02 (g) of which saturated 7.68 (g)of which unsaturated 7.18 (g)
- Fibers 3.41 (g)
- Sodium 804.21 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 4 eggs (large)
- 2 tbsp extra virgin olive oil
- 1/3 cup onion
- 1 2/3 cup tomato purée
- Half teaspoon salt
- to taste pepper
- 2 leaves basil (optional)
Tools
What we need to prepare the
- Pan or Thermomix
- Knife
- Cutting Board
Preparation: Traditional Eggs in Purgatory and with the Thermomix
Cooking in the pan.
Peel and chop the onion into small pieces,
Place it in the pan with the extra virgin olive oil, and let it flavor for 3 minutes,
then pour in the tomato purée, salt, and a small pinch of salt. I used basil-scented salt, click here to see how I do it
Stir and add the eggs.
Cover with a lid and let cook for about 8 minutes or according to your preference for the egg, if you like it more or less cooked.
Serve with a little freshly ground pepper.
Here are the traditional Eggs in Purgatory ready.
I use these pans, and for me they have become indispensable, click here to see them: Tognana Stone&Wood Set 3 pans, Aluminum
Chop the onion 40 g into coarse pieces, and mince for 8 sec. speed 7. Gather with the spatula and add 30 g of oil, flavor for 3 min. at 230°F speed 1.
Pour 400 g of tomato purée into the bowl, half a teaspoon of salt, close the lid and place the Varoma. Cook for 5 min./212°F/speed 1.
In the meantime, line the Varoma tray with parchment paper leaving 0.8 inches overhanging from the sides, oil, break the eggs inside and season with salt, pepper to taste.
Place the Varoma tray, close with the lid and cook: 6 min./Varoma/speed 1.
Serve warm. Here’s the Eggs in Purgatory with the Thermomix
advice
Traditional and Thermomix Eggs in Purgatory. If you want to enrich the dish, 2 minutes before turning off the heat, you can add cheese slices on the eggs.
