Uova in Purgatorio (Eggs in purgatory)

    20 min

    This traditional Italian recipe of eggs cooked in a rich homemade tomato sauce with olives, capers and anchovies makes a very tasty breakfast or brunch.

    1 person made this

    Serves: 2 

    • 2 tablespoons extra virgin olive oil
    • 1 clove garlic, crushed
    • 3 or 4 black Italian olives, pitted and chopped
    • 3 or 4 big capers, chopped or 1 teaspoon small capers
    • 1 anchovy fillet in oil, drained
    • 200g tomato passata
    • 120ml water
    • 1 sprig parsley, chopped
    • salt, as needed
    • 2 eggs

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat oil in a frying pan over low heat; add garlic, olives, capers and anchovies and cook for 1 or 2 minutes.
    2. Add tomato passata and water; simmer for 10 minutes. Add chopped parsley and season to taste.
    3. Gently add the eggs directly into the tomato sauce without breaking the yolk. Cook for a few minutes until the eggs are just cooked. Serve with toasted bread.

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