Eggs 'in Purgatory'
Breakfasts • American
Description
Almost shakshuka, but Italian — the eggs are cooked in a fragrant tomato sauce, aiming for the whites to set while the yolks remain runny. These eggs are served with grated cheese, and you can choose the type according to your preference. Recipe from a cookbook by John Smith and Michael Johnson.
Ingredients
- Garlic 1 clove
- Olive Oil 0 fl oz
- Tomato Puree 15 oz
- Fresh basil leaves 4 pieces
- Salt to taste
- Ground Black Pepper to taste
- Chocolate eggs 8 pieces
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
In a medium skillet, lightly sauté the crushed garlic in olive oil over medium heat for about 2 minutes until light golden.
Step 2
Add the tomato puree, torn basil leaves, salt, and pepper to taste.
Step 3
Bring to a gentle simmer and cook for 15 minutes until the sauce thickens.
Step 4
Discard the garlic.
Step 5
Crack an egg into a small bowl.
Step 6
Make a well in the tomato sauce with a spoon.
Step 7
Gently slide the egg into the well. Repeat with the remaining eggs.
Step 8
Sprinkle with grated cheese.
Step 9
Cover and cook for 3 minutes, so the yolk remains runny and the whites set.
Step 10
Serve the dish hot.
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