Uova In Purgatorio – a delicious recipe with Eggs, Tomatoes, Garlic, Olive Oil, Basil, Red Pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place 1/2 cup of Plum Tomatoes, with some of the tomato juice, in a bowl and crush with your hand until the tomatoes are broken but not completely smashed.
2
Heat olive oil in a large skillet over mid-high heat. Slice Garlic as thin as possible and add to the hot oil, season with salt and red pepper flakes. When garlic is light brown, a little darker than usual, add the crushed tomatoes, season with salt and pepper.
3
Cook tomato sauce until you can pull a spoon across the pan and the sauce stays separated.
4
Make 5 holes in the sauce and crack an egg into each hole. Cover and turn the heat down to medium. When eggs are firm but yolks are still runny add the basil and plate. Drizzle with a little olive oil and you're ready to eat, Buonappetito! This dish is best served with toasted semolina or other crunchy bread.
439
kcal
Calories
28
g
Fat
29
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 Large Eggs, 1/2 can of Whole Plum Tomatoes (San Marzano are best), 3 Large Cloves of Garlic, 1/4 Cup Extra Virgin Olive Oil, and more.
Yes, Uova In Purgatorio falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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