Eggs in Purgatory is one of those dishes that tells the story of authentic Italian cuisine, made with few ingredients and a lot of character. This recipe, born in the popular tradition of Campania, has its roots in humble cooking, where with eggs, tomato, extra virgin olive oil, and a pinch of chili pepper, one could bring something extraordinarily good to the table. A curiosity about the name: thanks to the lively and slightly spicy sauce that burns like purgatory, wrapping the eggs in a red aromatic embrace.
In my recipe for Eggs in Purgatory, I don’t include chili, but I add basil and a hint of grated cheese. It’s out of this world. Try it!
Simple yet irresistible, Eggs in Purgatory demonstrate that you don’t need to complicate life to create excitement in the kitchen.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 1 Person
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 2 cups tomato puree
- 1 clove garlic
- to taste extra virgin olive oil
- A few basil leaves
- 1 tablespoon grated cheese
Tools
- 1 Pan Lagostina
Preparation
Remove the garlic and add the tomato puree, a small cup of water, and salt;
Stir and cook slowly for 20 minutes with the lid on;
With a spoon, make 4 holes and add the whole eggs;
Cover with the lid and cook until they are done;
Add some torn basil leaves and, if desired, grated Parmesan.
