Eggs in Purgatory
Eggs in Purgatory is an easy Italian dish that uses basic pantry ingredients and takes less than 30 minutes. This recipe allows two eggs per person - you can suit yourself how many you think you would like per person. Serve with lots of crusty bread for dipping and dunking, this is a meal the whole family will love.
- Prep time
- 5 min
- Cook time
- 18 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ cup extra virgin olive oil
- ½ onion
- 1 garlic clove
- 14.5 oz (1 small can or 400g) canned whole tomatoes in tomato juice
- ½ teaspoon chilli flakes (or to your taste)
- ½ teaspoon salt
- 4 eggs
- ¼ cup grated Parmesan cheese
- basil leaves
- crusty bread (for serving)
Instructions
- 1
Finely chop onion and garlic.
- 2
Heat oil in skillet and add the onion.
- 3
Gently fry the onion until translucent and cooked through.
- 4
Add the garlic and cook for another minute or so.
- 5
Crush the tomatoes. Use a food processor or pour tomatoes into a bowl and crush with a potato masher or fork.
- 6
Add tomatoes, chilli flakes and salt to the skillet.
- 7
Gently simmer for 10 minutes until slightly reduced, stirring every now and then.
- 8
Take the skillet off the heat and make four little indents for the eggs.
- 9
Crack an egg into a small bowl and slip the egg into one on the indents. Repeat with the remaining eggs.
- 10
Return skillet to a medium heat and cover with a lid.
- 11
Cook for 6-8 minutes or until eggs are cooked to your liking.
- 12
Serve immediately sprinkled with grated Parmesan cheese and chopped fresh basil and toasted bread on the side for dunking and scooping.