Eggs in purgatory are an economical and simple dish. They also make a very easy and quick second course, so they are a great solution for those days when you don’t feel like cooking or don’t have much time, or when you run out of ideas and keep asking yourself “what should I cook today?”. Usually everyone keeps eggs at home and I must say it has happened many times that eggs saved lunch or dinner at the last minute — not only cooked in purgatory but also poached, fried in a pan or used in the classic frittata, which is always a hit.
Eggs in purgatory, however, have that extra touch: a fragrant tomato sauce that makes them even tastier and more inviting. It takes very little to prepare them, and the result is a warm, comforting dish that’s perfect served with good bread for dipping. I recommend using simple but well-seasoned tomato pulp, maybe with a pinch of chili if you like, to give the dish more character. You’ll see it will become one of those dinner-saving dishes you’ll make often.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Eggs in Purgatory
- 4 eggs
- 1 2/3 cups tomato pulp
- 1 clove garlic
- to taste extra virgin olive oil
- to taste dried oregano
- to taste salt
Preparation EGGS IN PURGATORY
In a skillet, brown the peeled garlic clove with a drizzle of extra virgin olive oil.
Add the tomato pulp, a few pinches of oregano and, if needed, loosen with a little water.
Salt, put a lid on and simmer over low heat for about 10 minutes, stirring occasionally.
After the required time, remove the garlic and add the cracked eggs like this: take a spoon, make 4 wells in the tomato pulp and pour 1 egg into each well, being careful not to break the yolk. Sprinkle a little salt on the eggs, replace the lid and cook for about 5 minutes, until the whites have set. If you don’t like a runny yolk, cook a couple of minutes longer.
Serve your eggs in purgatory immediately.
Notes
You can replace the oregano with a few fresh basil leaves.
You can add a pinch of pepper or chili flakes.
Try adding a handful of grated Parmesan a few moments before removing from heat. You’ll see how delicious it is!
If you liked this recipe you might also be interested in Eggs with potatoes in tomato sauce or the Mixed frittata flan or Pasta with eggs and potatoes.
