Eggs in Purgatory (Uova in Purgatorio) my Way

Name: Eggs in Purgatory (Uova in Purgatorio) my Way
Total time: 6300 s
Yield: 3 servings
Cuisine: American
Ingredients: 14 oz tomato puree; 3 eggs; 1 tsp dried oregano; 1 tsp dried parsley; 1 Tbsp garlic, minced; 1.5 Tbsp fresh basil, torn by hand; 1.5 cups yellow onion, slivered pole-to-pole; 3 Tbsp extra virgin olive oil; 1 TT Salt; 1 TT Pepper; 1 TT crushed red pepper; TT Pecorino Romano, finely shredded (optional for garnish); 1 tsp fresh parsley, chopped (optional for garnish); 10 inch skillet; 1 Cooking spoon; 1 Cutting board; 1 Knife

Brady Davis @cook_4430907

This is a traditional Neapolitan dish, not cooked for breakfast, but for lunch or dinner. There are many variations. I prefer to add a few more herbs than traditionally seen. You can think of this as eggs poached in a wonderfully aromatic tomato sauce, and it makes for some of the best scarpetta (wiping your plate clean with your bread) you could ask for!

Brady Davis @cook_4430907

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Ingredients

45 minutes to 1 hour

3 servings

14 oztomato puree
3eggs
1 tspdried oregano
1 tspdried parsley
1 Tbspgarlic, minced
1.5 Tbspfresh basil, torn by hand
1.5 cupsyellow onion, slivered pole-to-pole
3 Tbspextra virgin olive oil
1TT Salt
1TT Pepper
1TT crushed red pepper
TT Pecorino Romano, finely shredded (optional for garnish)
1 tspfresh parsley, chopped (optional for garnish)
Equipment
10 inchskillet
1Cooking spoon
1Cutting board
1Knife

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Steps

45 minutes to 1 hour

1

Warm up the olive oil in the skillet. You will need to use pretty low heat for the entire recipe.
2

Once the oil is "shimmering" add your garlic and cook until it just barely turns brown.
3

Add the onions and cook until translucent.
4

Add the tomato puree and stir in the dried herbs. Add a little salt in this step, because tomato puree needs salt. You can also add your black pepper and crushed red pepper, here.
5

Reduce this on low heat (minimal bubbles) until the sauce has thickened enough that you can form little wells with the spoon without the sauce filling them back in.
6

Crack your eggs and pour one egg into each well. Now is the time to add your fresh herbs, on top of the eggs. Cover and cook on the same low heat, until your eggs are poached to your preference.
7

Time to plate! Serve one egg with plenty of sauce, per person. This is a great time to garnish with fresh chopped parsley and pecorino Romano cheese.

Tips

It's crucial to use a low heat for this recipe, because you need to reduce the sauce, and that works best without a lid, which brings the danger of splattering molten tomato puree.

Cooking time will vary by location and humidity level.

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