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Uova in Purgatorio (eggs in purgatory)

Servings: 4
Print Recipe

Ingredients
  

  • 4 organic free-range eggs
  • 16 oz (500 ml) tomato passata
  • 1 small onion
  • 1 garlic clove
  • 3–4 fresh basil leaves
  • 1 tbsp chopped parsley
  • 1 tsp oregano
  • 2 tbsp olive oil
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prepare the onion and garlic
    Peel and finely chop the 1 small onion. Peel the 1 garlic and remove the inner sprout (or “core"), which can add bitterness, especially when used raw.
  • Cook the sauce
    Heat 2 tbsp olive oil in a medium skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened, about 5 minutes.
  • Add tomato and herbs
    Pour in 16 oz (500 ml) tomato passata, then add 3-4 fresh basil leaves, 1 tbsp parsley, and 1 tsp oregano. Season with salt and black pepper. Simmer gently for 5–10 minutes to let the flavours meld
  • Poach the eggs
    Make small wells in the sauce and carefully crack 4 eggs into them. Cover the skillet with a lid and cook for 5–7 minutes, or until the whites are set but the yolks remain runny.
  • Serve
    Gently transfer the eggs and sauce to plates, making sure each serving gets some of the tomato sauce. Enjoy with crusty bread for a scarpetta, or, if you prefer, use the sauce with pasta.