Uova in Purgatorio — Italian Eggs in Spicy Tomato Sauce
Southern Italian eggs poached in spiced tomato sauce with crusty bread — 28g protein, ready in 20 minutes, a Neapolitan Sunday classic.
5mPrep
16mCook
1Servings
390Calories
28gProtein
Ad requires consent.
Ingredients
- 3 largeeggs
- 300 gcrushed tomatoes
- 2 unitgarlic clove
- 0.5 tspchili flakes
- 6 leavesfresh basil
- 1 tspolive oil
- 1 slicesourdough bread
- 15 gParmigiano Reggiano
- 1salt
Ingredients
- 3 large eggs
- 300 g crushed tomatoes
- 2 unit garlic clove
- 0.5 tsp chili flakes
- 6 leaves fresh basil
- 1 tsp olive oil
- 1 slice sourdough bread
- 15 g Parmigiano Reggiano
- to taste salt
Instructions
- Sauté garlic and chili flakes in olive oil 1 minute. Add crushed tomatoes, season, simmer 8 minutes.
- Make wells in sauce and crack in eggs. Cover and cook 6–7 minutes until whites are set but yolks still runny.
- Top with basil and Parmigiano. Serve with toasted sourdough.