Have you ever had eggs in purgatory before? I don’t know where exactly it gets its name, but I’ve read different things on the naming of this dish. The most reliable version mentions that this dish resembles purgatory because the eggs represent the souls trying to escape from purgatory which is represented by the hot, red tomato sauce.
This dish has eggs that are softly poached in a simple yet robust spicy tomato sauce. When done, the eggs should be runny so that you can dip some crusty bread into them. And use the bread to soak up that delicious tomato sauce too! It’s simple comfort food at its finest!
Prep time - 5 mins
Cook time - 15 mins
Ingredients
2 tbsp extra virgin olive oil
3 tbsp chopped white onion
2 garlic cloves minced
1 can peeled plum tomatoes
1/4 tsp chili flakes
1 tbsp torn coriander leaves
3 eggs
3 tbsp grated parmesan cheese
Mint
salt and pepper to taste
Instructions
In a medium size skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the onion and sauté until soft but not fully cooked, about 1-2 minutes. Add garlic and chili flakes and continue to sauté until garlic is cooked through, another 1 minute.
While onion and garlic are sautéing, pour the tomatoes into a bowl and mash them up with a fork.
Once onion and garlic are finished cooking, add canned tomatoes to the skillet. Also rinse out the can of tomatoes, and the bowl where you mashed the tomatoes. Add this tomato water to the sauce (about 1/2 cup). Season with salt and pepper to taste. Cook the tomato sauce until it has thickened, 10-15 minutes. Add torn coriander leaves to sauce and stir.
Crack an egg into a small bowl. Form a small well in the sauce and pour the egg into the well. Do this 3 times. Sprinkle the eggs with 1 tbsp of the parmesan cheese.
Cook the eggs in the tomato sauce, partially covered, until the whites are set, but the yolks still runny, about 5 minutes.
Top the eggs with remaining parmesan cheese, additional pepper and mint if desired.
Serve with toasted bread and enjoy!
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