Eggs in Purgatory
1 garlic clove, lightly crushed
2 Tbsp. olive oil
2 cups canned tomato puree
4 fresh basil leaves, torn into pieces, pr a pink of dried oregano
Salt and freshly ground pepper
8 large eggs
1 Tbsp. freshly grated Parmigiano-Reggiano or Pecorino Romano
In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the tomato, basil and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. Discard the garlic.
Break an egg into a small cup. With a spoon, make a well in the tomato sauce. Slide the egg into the sauce. Continue with the remaining eggs. Sprinkle with the cheese. Cover and cook for 3 minutes, or until the eggs are done to taste. Serve hot.
Pairs Well With
Uova in Purgatorio - Eggs in Purgatory. You can probably guess why it is named that, looking at the picture. It looks like a bloody mess. But it is tasty, which is what matters. Serve with some hot, buttered ciabatta bread.