Eggs in Purgatory
User Reviews
5
Eggs in Purgatory
Description
Eggs in Purgatory starts by sautéing garlic in olive oil until golden, then simmering crushed plum tomatoes to concentrate the flavors. Cannellini beans add substance and texture, creating a sauce that is both spicy and comforting, thanks to the Calabrian chili paste mixed with olive oil. Eggs are cracked directly into wells in the sauce and gently cooked until the whites set while the yolks remain runny, providing rich, creamy bites with each spoonful.
The dish finishes with grated Pecorino Romano cheese and chopped fresh herbs such as basil and mint or parsley, adding fresh, salty, and aromatic layers. When served hot with crusty Italian bread, the bread acts as a tool to collect the sauce and runny egg, making it a satisfying meal with textural and flavor contrasts.
For best results, use fresh, preferably free-range eggs for the richest flavor and texture. This recipe allows some flexibility in tomato choice, as fresh cherry or high-quality canned tomatoes both work well. Fresh herbs, while optional, bring brightness and complement the spicy tomato base.
Ingredients
- 6 large egg
- 1/4 cup extra virgin olive oil divided
- 1 ounce can plum tomatoes crushed
- 3 cloves garlic sliced
- 1 ounce can cannellini beans drained
- 1 teaspoon chili paste Calabrian
- 3 tablespoons pecorino romano grated
- salt to taste
- 2 tablespoons basil chopped, optional
- 2 tablespoons mint chopped, optional, or parsley
Instructions
- Mix 1 teaspoon of Calabrian chili paste with 1 tablespoon of extra virgin olive oil and set aside.
- In a 12 inch or larger pan saute the garlic in the remaining extra virgin olive oil over medium-low heat until golden (about 2-3 minutes).
- Add in the tomatoes and bring sauce to a simmer (let it cook for about 10 minutes to lose some water). Add in the beans and cook for a few minutes until warm. Stir together, and taste test. Adjust salt to taste.
- Make a bit of a well with a spoon and crack an egg into the spot. Make 6 spots and repeat for all the eggs. Cover with a lid and let the egg solidify (about 7-10 minutes if you like the yolk runny).
- Turn off the heat and sprinkle with the Pecorino Romano and the herbs. Season each egg with a bit of salt and a drizzle of the Calabrian chili oil.
- Serve with crusty Italian bread to mop up all the sauce. Enjoy!
Notes
- Choose the freshest free-range eggs for optimal texture and flavor.
- Calorie counts are for six eggs with sauce; bread for dipping is additional.
- Use fresh cherry tomatoes or quality canned tomatoes based on availability and preference.
- Fresh herbs like basil and mint are optional but enhance the dish's aroma and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 17.6g | 6% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 283mg | 94% |
| Sodium | 687mg | 29% |
| Potassium | 110mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 3.1g | 6% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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