Eggs in Purgatory
This quick and easy dish of eggs cooked in a fiery tomato sauce hits the spot when you’re in need of morning-after succour.
- Extra virgin olive oil
- 3 cloves garlic finely chopped
- 500g/2 cups chopped tomatoes
- 1 tbsp Tomato puree
- Pinch of peperoncino chilli flakes
- Salt & pepper
- 4 large eggs
- Parmigiano Reggiano
- Basil leaves
- Toasted bread or focaccia
Add olive oil and the garlic and cook, stirring occasionally until golden, about 1 minute, then add the peperoncino chilli flakes..
Add the chopped tomatoes, tomato puree, basil and season with salt and pepper. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 25 minutes.
Make 4 indentations in the sauce. Break the eggs, one by one into a teacup, add one egg into each indentation. Cover and cook until the white of the eggs are firm but the yolks are still runny, about 3 to 4 minutes.
Sprinkle with Parmigiano and torn basil. Serve immediately with toasted bread or focaccia.