Poached Eggs in Italian-Style Tomato Sauce (Eggs in Purgatory)

Name: Poached Eggs in Italian-Style Tomato Sauce (Eggs in Purgatory)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1 clove garlic; 1/2 teaspoon dried red chili pepper flakes; 2 cans (28 oz each, 800 g) whole plum tomatoes; 2 sprigs fresh thyme; 5 leaves basil leaves; 1 teaspoon freshly dried oregano leaves; Pinch brown sugar; 4 large eggs; Sea salt and freshly cracked black pepper; 4 slices Rustic bread

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Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 Servings
Course
Main Course
Cuisine
Italian

Poached Eggs in Italian-Style Tomato Sauce (Eggs in Purgatory)

Iris Warren

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A recipe for Poached Eggs in Italian-Style Tomato Sauce (Eggs in Purgatory) from the cookbook, 20-Minute Italian by Andrea Soranidis.

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Ingredients

Servings

3 tablespoons (45 ml) extra-virgin olive oil divided
1 clove garlic
1/2 teaspoon dried red chili pepper flakes
2 cans (28 oz each, 800 g) whole plum tomatoes I recommend organic, undrained
2 sprigs fresh thyme
5 leaves basil leaves hand-torn, divided
1 teaspoon freshly dried oregano leaves
Pinch brown sugar
4 large eggs I recommend organic
Sea salt and freshly cracked black pepper
4 slices Rustic bread

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Instructions

Heat 2 tablespoons (30 ml) of olive oil in a large frying pan over medium heat. Add the garlic and red chili pepper flakes and cook for 30 seconds. Stir in the tomatoes and their juices, the sprigs of thyme, a couple of basil leaves, the oregano and the pinch of sugar. Break the tomatoes into pieces with a wooden spoon and cook, letting the sauce bubble, for about 13 to 15 minutes over medium-low heat.
Use a spoon to make 4 small wells in the tomato sauce and crack an egg into each well. Season the eggs with sea salt and black pepper to taste. Cover the pan with a lid and continue to cook over medium-low heat until the eggs are set, about 2 to 3 minutes for soft runny yolks.
While the eggs cook, heat a large grilling pan over medium-high heat and brush the bread slices with the remaining extra-virgin olive oil. Grill the bread until crispy on both sides, about 2 minutes. Remove the eggs in purgatory from the heat. Sprinkle the remaining basil leaves on top, season with extra black pepper if desired and serve with the grilled bread.