EGGS IN PURGATORY-UOVA IN PURGATORIO
Eggs in Purgatory (or uova in purgatorio) are poached eggs in tomato sauce. A very easy, delicious and economical meal that is perfect for any time of day.
Servings: 12 servings
Ingredients
- 2 Tablespoons extra virgin olive ol
- 1 medium yellow onion roughly chopped
- 28 ounces canned peeled whole tomatoes and their liquid (or blanched, peeled whole tomatoes)
- 24 ounces of Italian strained tomatoes or tomato sauce
- 8 ounces canned tomato purée
- Sea Salt
- Ground black pepper
- 1 dozen eggs
- A handful of flat-leaf Italian parsley roughly chopped (just the leaves)
Instructions
- In a medium sized sauce pan on medium heat, add in the olive oil. Sauté the onion until translucent and aromatic, about 5-7 minutes.
- Add both the whole tomatoes and the tomato sauce, stirring and using a using a potato masher or back of large spoon wooden to break up the tomatoes. Bring the mixture to a boil and reduce to a simmer, allowing excess liquid to boil off and the sauce to thicken, about 10 minutes.
- Stir occasionally. Season the sauce with salt and pepper to your taste.Add a dash of red pepper flakes if you like it spicy. Simmer sauce on low while you heat oven to 375 F.
- Spoon some of the sauce in a baking sheet. Make sure to not go all the way to the top of the sides. You won't use all of the sauce.
- Make small wells in the sauce and gently crack one egg into each well.Carefully add the baking sheet to the oven.
- Bake uncovered for 12-15 minutes, until the whites are set and the yolks are still a bit runny.If you like the yolks more cooked, leave in an extra minute or two.
- Toss on chopped Italian parsley before serving.