Eggs in purgatory (uova in purgatorio)
serves
4
"These might appear to be simple fried eggs with a bit of tomato, but it’s the choice of ingredients that makes the difference: the sauce should be the homemade kind, prepared with sun ripened tomatoes." - Luca Muscato and Marco Salzano
Recipe note: You’ll need 4 individual ramekins.
This recipe is by Luca Muscato and Marco Salzano from Super Norma.
If you'd like to make your own passata, follow our recipe here provided by Luca Muscato and Marco Salzano.
Ingredients (7)
- 1 tbs extra virgin olive oil
- 1 garlic cloves
- 700ml tomato passata
- 4 eggs
- 4-5 basil leaves
- 2 tbs grated Parmigiano Reggiano
- Toasted bread, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C/180°C fan-forced. Place 4 individual ramekins on a baking tray in oven to preheat.
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2.Heat the oil in a large frypan over low heat. Cook the garlic, stirring, until golden brown. Add the passata and cook, stirring occasionally, for 15 minutes or until the sauce has reduced. Season and divide passata between preheated ramekins
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3.With the back of a spoon, create a hole in the sauce in each ramekin, cracking one whole egg in each hole without breaking the yolk. Return to oven and cook for 5 minutes or until egg white is set, but be careful not to fully cook the yolk.
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4.Season, sprinkle with basil leaves and a dusting of Parmigiano, and serve immediately, with toasted bread.
Recipe Notes
You can also cook the 4 eggs in the frypan and bring the pan to the table. In that case, add the eggs to the passata and cook, covered, over medium heat for 2-3 minutes until the egg whites are set.
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