UOVO IN PURGATORIO

EGGS IN PURGATORY

This is a rustic Southern Italian recipe you can serve for breakfast, brunch or a light supper.

“Uova in purgatorio” is a one-skillet dish featuring eggs poached in a savory tomato sauce with red pepper flakes.  It’s easy and can be prepared in less than 30 minutes, has few ingredients and is delicious.

Ingredients:  (Serves 4)

·      3 tbsps. of extra virgin olive oil

·      1 (28 oz can) of whole peeled tomatoes

·      ½ small yellow onion, finely chopped

·      4 garlic cloves, minced

·      Salt and pepper to taste

·      1 tsp of red pepper flakes

·      Fresh basil leaves

·      8 large eggs

·      ¼ cup of Parmesan or Locatelli cheese

·      A loaf of rustic Italian bread with seeds

Directions:

·      Heat evo in a large skillet over medium heat

·      Add onion and cook until softened, about 3-5 minutes

·      Add garlic and simmer for about 1 minute till lightly golden

·      Take tomatoes and crush and remove core with a fork and your hands.  You want it to have a semi-pulp consistency

·      Stir in crushed tomatoes in the skillet and simmer over medium to low heat, about 5-10 minutes

·      Add salt and pepper to taste

·      Add basil leaves, whole

·      Remove the skillet from the heat to cool for about 2 minutes

·      Using a spatula or spoon, clear a (2) inch diameter well in the sauce.  Crack an egg and pour in the well to hold the yolk.  Repeat for the remaining eggs.

·      Season each egg lightly with salt and pepper.  Bring to a gentle simmer, cover and cook for about 4 minutes until whites are set and yolks are cooked to your liking.

·      Remove from heat, sprinkle with Parmesan cheese, red pepper flakes and chopped basil.

SERVE IMMEDIATELY WITH A GOOD ITALIAN BREAD!