Eggs in Purgatory: Uova in Purgatorio

1. 1

   In a 12 to 14-inch non-stick saute pan, heat the oil over medium heat until just smoking.

2. 2

   Add the onion and cook 7 to 9 minutes, until softened and light brown.

3. 3

   Add the olives and tomatoes, season lightly with salt, and cook slowly for 18 to 20 minutes, until the tomatoes start to break down.

4. 4

   Carefully crack the eggs into the pan, keeping them whole and separated.

5. 5

   Cover with a lid or foil and cook 3 to 4 minutes, until the whites have set but the yolk is still runny.

6. 6

   Sprinkle basil and grated cheese over and serve from the pan on the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.