Eggs in Purgatory
Eggs in purgatory, also known as "uova in purgatorio", is a classic Italian breakfast dish of soft-cooked poached eggs in a delicious homemade tomato sauce flavored with garlic and capers. Easy to make in just 20 minutes! Serve with toast.
Ingredient
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, crushed
- 3 black Italian olives, pitted and chopped, or more to taste
- 1 teaspoon capers
- 1 anchovy fillet in oil, drained
- 7 ounces Italian tomato sauce (crushed tomatoes)
- ½ cup water
- 1 sprig chopped fresh parsley
- salt to taste
- 2 large eggs
Direction
- Gather the ingredients.
- Ingredients for tomato poached eggs laid out on counter.
- Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Hannah Greenwood
- Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes.
- Anchovies, garlic, olives, and capers sautéing in oil.
- Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
- Tomato sauce simmering in skillet with wooden spoon.
- Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.
