Eggs in Purgatory
Servings: 2 people
- 1 tablespoon (1 tablespoon) extra virgin olive oil
- 1 small (1 small) onion chopped
- 1 clove (1 clove) garlic grated
- 1 large 28-ounce can (800 grams) San Marzano tomatoes or whole canned peeled tomatoes
- 4 (4 eggs) eggs
- ¾ teaspoon (¾ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper or red pepper flakes
- 6 leaves (6 leaves) basil
- ½ teaspoon dried oregano
- 3 ounces (90 grams) scamorza cheese optional - substitute provolone, grated parmesan, or crumbled feta.
- Heat 1 tablespoon extra virgin olive oil in a skillet and sauté 1 small onion (chopped) for 3 minutes. Add 1 clove garlic (grated) and sauté one more minute.Pour in 1 large 28-ounce can San Marzano tomatoes and crush them with a fork.Season with ¾ teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoon dried oregano, and optionally a pinch of red pepper flakes.Simmer on medium-high heat for 10 minutes. Stir occasionally.
- With a spoon, make four craters in the tomato sauce and fill them with 4 eggs, taking care not to damage the yolk.Optionally, you can also add 3 ounces scamorza cheese (diced) scattered on top of the sauce.Tip: Season the egg whites with a pinch of salt.
- Cover with a lid and cook on medium low heat for about 5 minutes or until the eggs are cooked to your liking (yolks should be runny).Serve with 6 leaves basil on top, a drizzle of good oil, and toasted crusty bread.
