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Eggs in Purgatory
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 2 tablespoons chopped fresh parsley
- 4 slices of crusty bread, toasted
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add 1 finely chopped onion and cook until softened, about 5 minutes.
- Stir in 3 cloves of minced garlic and 1 teaspoon of red pepper flakes, and cook for 1 minute.
- Pour in 1 can (28 ounces) of crushed tomatoes and add 1 teaspoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Simmer the sauce for 10 minutes, until slightly thickened.
- Using a spoon, create 4 wells in the sauce and crack 1 egg into each well.
- Cover the skillet and cook for 5-7 minutes, until the egg whites are set but the yolks are still runny.
- Sprinkle with 2 tablespoons of chopped fresh parsley and serve with 4 slices of toasted crusty bread.
Eggs in Purgatory, also known as Uova in Purgatorio in Italian, is a classic Italian dish with a history dating back to the 16th century. This simple yet flavorful dish consists of eggs poached in a spicy, garlicky tomato sauce. Legend has it that the name "Eggs in Purgatory" refers to the fiery nature of the dish, with the eggs representing souls trapped in purgatory. This dish has gained popularity in various regions of Italy, with each area adding its own unique twist. In southern Italy, chefs often include spicy Calabrian peppers for an extra kick, while in central Italy, fresh herbs like basil and oregano are commonly used to enhance the flavor of the tomato sauce. Today, Eggs in Purgatory can be found on the menus of many Italian restaurants around the world, but for an authentic experience, one might consider visiting the southern regions of Italy where this dish is a staple. The key to a perfect Eggs in Purgatory lies in the quality of the tomato sauce, which should be rich, tangy, and well-seasoned. Additionally, using fresh, high-quality eggs and allowing them to poach just until the whites are set while the yolks remain runny is crucial for a delicious outcome. For those looking to put a unique spin on this classic dish, a popular alternative method involves adding creamy burrata cheese to the tomato sauce just before adding the eggs, creating a luscious, indulgent variation of Eggs in Purgatory.
30 min
4
220 calories
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