in Italy

Eggs in Purgatory – Uova in purgatorio

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Ingredients for 4 servings:

  • 4 large onions
  • 1 large can of tomatoes (800 g)
  • 8 eggs
  • 1 chili pepper(s)
  • some garlic
  • some olive oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the onions and garlic and slice thinly. Finely chop the chili pepper. Heat the oil in a large pan. Sauté the onions and garlic until softened. Season with salt, pepper, and chili pepper, and add the tomatoes. Simmer for 10 minutes, then season to taste. Crack the eggs one at a time into a cup and carefully drop them into the boiling sauce. Cover and simmer over low heat for about 30 minutes. Do not stir! The dish is ready when the eggs are white and firm. Freshly toasted bread goes perfectly with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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