Uova in purgatorio(eggs in purgatory) – Campania
Uova in purgatorio(eggs in purgatory) - Campania
Prep time
Cook time
Total time
Categories: Kids, Quick and Easy, Healthy, Dairy-free*eliminate the cheese, Gluten-free*use gluten free bread
I often make a simple and quick lunch of dinner for the family by poaching eggs in tomato sauce and serving it with grilled bread and a sprinkling of grated pecorino cheese. For the adults, I frequently melt a spoonful of 'nduja into the sauce to make something extra special. The best part is that this can be made with ingredients you keep in the fridge or larder and can be prepared in less than 20 minutes.
I often make a simple and quick lunch of dinner for the family by poaching eggs in tomato sauce and serving it with grilled bread and a sprinkling of grated pecorino cheese. For the adults, I frequently melt a spoonful of 'nduja into the sauce to make something extra special. The best part is that this can be made with ingredients you keep in the fridge or larder and can be prepared in less than 20 minutes.
Author: Woo Wei-Duan
Recipe type: Main Course (Secondo)
Cuisine: Campania
Serves: 2
Ingredients
- 20 mls extra-virgin olive oil
- 1 garlicclove, skin removed and bashed a bit
- ½ onion, skin and ends removed and finely chopped
- 1 sprig basil, rinsed and dried
- 550 grams tomato passata
- 4 eggs
- 10 grams pecorino cheese, finely grated (optional)
- 2 slices bruschetta
- Sea salt
- Black pepper, freshly ground
Instructions
- In a frying pan, heat the olive oil, garlic and onion and cook until the garlic has browned. Discard the garlic.
- Add the tomato passata, basil and salt and pepper to taste. Stir and cook for 10 minutes.
- Break the eggs into the tomato sauce and cover with a lid. Cook for 3 minutes.
- Serve immediately with the pecorino sprinkled over top and with bruschetta on the side.
