Eggs in Purgatory Recipe

Most of you, as well as us, are most likely wondering why the hell this recipe is called “Eggs in Purgatory”?! 😉

After a Google search we made, it seems that the reason lies in the colours of this dish: the white between the orange and the red recalls the souls engulfed in the flames present in the votive images dedicated to the people in Purgatory. Curious, isn’t it?

RECIPE:

Egg in Purgatory

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INGREDIENTS

• 2-3 tbsp EVO oil
• 1 1/2 cup tomato puree
• red pepper flakes, to taste
• salt, to taste
• freshly ground black pepper, to taste
• some leaves of fresh parsley, or basil, chopped
• 4 large eggs
• 2 tbsp of grated Parmigiano Reggiano cheese – optional

METHOD

• Set a skillet over medium heat and drizzle EVO olive oil into it. Stir in the tomato sauce. Add salt and pepper flakes, mix with a wooden spoon and let cook until well thickened, about 15-20 min.
• With a back of a spoon make a hole in the tomato sauce and break (be careful not to break the yolk) an egg into. Repeat with the remaining eggs.
• Top with Parmigiano Reggiano (optional) and parsley, or basil leaves. Cover the skillet with a lid and let cook until the egg whites are set and the yolks reach the desired consistency.
• Serve with some slices of bread to collect all the gravy.