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.
linacavezza
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Ingredients
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
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- Heat oil in a frying pan over low heat; add garlic, olives, capers and anchovies and cook for 1 or 2 minutes.
- Add tomato passata and water; simmer for 10 minutes. Add chopped parsley and season to taste.
- 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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