Eggs in Purgatory, an easy and quick Neapolitan egg-based dish where eggs are cooked directly into the Tomato Passata.
This unusual dish name seems to refer to the whites surrounded by the red tomato sauce, looking like the damned souls in Purgatory enveloped in flames.
Serves: 2 | Preparation time: 5 mins | Cooking time: 20 mins
- Canned Tomato Passata: 200 g
- Eggs: 4
- Garlic: 1-2 cloves, peeled
- EVOO – Extra Virgin Olive Oil or Olive Oil: 3 tablespoon
- Fresh basil or parsley: to taste
- Salt and pepper: to taste
Heat up the oil in a saucepan and brown the garlic.
Pour in the Tomato Passata, season to taste. Add parsley or basil and leave the sauce to cook for 15-20 minutes.
Use a spoon to create small holes in which to break the eggs directly in the Tomato Passata.
Cover with a lid, cook over low heat for 5 minutes, do not stir.
Turn off the heat, remove the lid as soon as the whites are cooked through. The yolks should still be a bit runny, so you should never cook the eggs for more than 10 minutes.
Season to taste with black pepper and serve warm.