Poached Eggs in Italian-Style Tomato Sauce (Eggs in Purgatory)
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Italian
Poached Eggs in Italian-Style Tomato Sauce (Eggs in Purgatory)
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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
- 3 tablespoons olive oil divided, extra-virgin
- 1 clove garlic
- 1/2 teaspoon red chili pepper flakes dried
- 2 cans plum tomato I recommend organic, undrained, whole
- 2 prigs thyme fresh
- 5 leaves basil hand-torn, divided, leaves
- 1 teaspoon oregano freshly dried leaves
- Pinch brown sugar
- 4 egg I recommend organic, large
- sea salt freshly cracked black pepper
- black pepper freshly cracked black pepper
- 4 lices Rustic bread
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.
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