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Eggs “In Purgatory”

Eggs "In Purgatory" recipe image
Uova in Purgatorio is a beloved Italian comfort dish that transforms simple pantry staples into a gourmet experience. Fresh eggs are gently poached in a vibrant, slow-simmered sauce of ripe tomatoes, onions, and garlic, infused with aromatic herbs like basil and parsley. The result is a silky, creamy yolk that blends with the bright, acidic tomato broth for a perfect balance of flavors. This hearty yet elegant meal is perfect for a cozy Sunday brunch or a quick weeknight dinner. Serve it over crusty Italian bread to soak up every last drop of the savory sauce.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 155.5
Dietary: Gluten-free, Vegetarian
Description
Uova in Purgatorio is a beloved Italian comfort dish that transforms simple pantry staples into a gourmet experience. Fresh eggs are gently poached in a vibrant, slow-simmered sauce of ripe tomatoes, onions, and garlic, infused with aromatic herbs like basil and parsley. The result is a silky, creamy yolk that blends with the bright, acidic tomato broth for a perfect balance of flavors. This hearty yet elegant meal is perfect for a cozy Sunday brunch or a quick weeknight dinner. Serve it over crusty Italian bread to soak up every last drop of the savory sauce.
Ingredients
  • 3 tablespoon Olive oil
  • 1/2 small Onion, minced
  • 2 1/2 pound Tomatoes, peeled,seeded and
Directions
  1. 1
    Heat olive oil in a heavy 10-inch skillet over medium heat.
  2. 2
    Add the minced onion and cook until softened and translucent, stirring occasionally, about 6 minutes.
  3. 3
    Add the peeled and seeded tomatoes to the skillet and bring the mixture to a gentle simmer.
  4. 4
    Stir in torn fresh basil leaves, minced fresh parsley, salt, and freshly ground black pepper to taste.
  5. 5
    Increase heat to high and cook, stirring frequently, until the mixture thickens and most of the liquid has evaporated, about 15 minutes.
  6. 6
    Reduce heat to low. Use the back of a large spoon to press four evenly spaced wells into the tomato mixture.
  7. 7
    Carefully crack one large egg into each well, ensuring the whites are contained within the sauce.
  8. 8
    Season the tops of the eggs with a pinch of salt and freshly ground pepper.
  9. 9
    Cover the skillet and cook over low heat until the egg whites are set but the yolks remain soft and runny, about 6 minutes.
  10. 10
    Meanwhile, preheat the broiler. Brush both sides of the Italian bread slices with olive oil.
  11. 11
    Place the bread on a baking sheet and broil until golden brown on both sides, watching closely to prevent burning.
  12. 12
    Sprinkle the freshly grated Parmesan cheese over the eggs in the skillet.
  13. 13
    Divide the toasted bread between two shallow bowls.
  14. 14
    Gently spoon the eggs and the thick tomato sauce over the toast.
  15. 15
    Serve immediately while hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 155.5kcal
% Daily Value *
Total Fat 11.8g19%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 14.7mg1%
Total Carbohydrate 12.2g5%
Dietary Fiber 3.6g15%
Sugars 7.9g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, eggs, tomato sauce, brunch, comfort food, uova in purgatorio, poached eggs, vegetarian, easy dinner, basil, onion, simmered, mediterranean, quick meal
Read it online: https://www.chefs-mate.com/recipe/eggs-in-purgatory/