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Uova in Purgatorio (Eggs in Purgatory)

5

20 min

Uova in Purgatorio (Eggs in Purgatory)

Uova in Purgatorio (Eggs in Purgatory) Photo 1

Category

Egg appetizer

Time

20 min

Serving

2 persons

Calories

245

Rating

5.00★ (2)

Cuisine

Italian
Author: Victoria Buriak
This traditional Italian recipe for eggs in purgatory gently poaches eggs in a delicious homemade tomato sauce flavored with garlic and capers. This hearty dish makes a very tasty breakfast, brunch, or dinner. Serve with toast.

Ingredients

  • extra-virgin olive oil: 2 Tbsp
  • clove garlic: 1 piece (crushed)
  • black Italian olives, pitted and: 3 piece (chopped, to taste)
  • capers: 1 tsp
  • anchovy fillet in oil: 1 piece (drained)
  • ounces Italian tomato sauce (crushed tomatoes): 7 piece
  • water: 0.5 cup
  • sprig chopped fresh parsley: 1 piece
  • salt: (to taste)
  • eggs: 2 piece

Metric Conversion

Stages of cooking

Uova in Purgatorio (Eggs in Purgatory) Photo 21
Uova in Purgatorio (Eggs in Purgatory) Photo 32
  1. Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
    Uova in Purgatorio (Eggs in Purgatory) Photo 2
  2. Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.
    Uova in Purgatorio (Eggs in Purgatory) Photo 3

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