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?
Egg in Purgatory
|Preparation time: 30 min|
- 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
- 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.