Eggs in Purgatory
Strange name for eggs poached in tomato sauce, this is a Southern Italian dish, and it sounds really good. This is a fast, low cost, skillet dish.
Ingredients
- 6 eggs
- 2-3 fresh basil leaves, torn
- 1 cup tomato puree, more as needed, OR make from a shortcut
- 2 slices bacon, chopped
- 1 clove garlic, smashed and minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 cup Parmesan cheese, grated
- salt and pepper, to taste
Instructions
- Heat a bit of olive oil in a deep pan to medium heat, add the garlic and basil leaves, cook briefly until fragrant. Add the bacon, and cook until just cooked through.
- Pour in tomato puree until the base of the pan is covered, stir to mix everything. Lower the heat to a simmer. Season the sauce with salt to your liking, then gently break in eggs. Sprinkle with oregano, freshly ground black pepper and the grated Parmesan. Cover and simmer over low heat for about 8-10 minutes until egg whites are firm but yolk is still runny.
- Serve with buttered toast.
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