Uova in Purgatorio (Eggs in Purgatory)
This traditional Italian recipe for eggs in purgatory gently poaches eggs in a delicious homemade tomato sauce flavored with garlic and capers. This hearty dish makes a very tasty breakfast, brunch, or dinner. Serve with toast.
Ingredients
- 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
Instructions
- Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes. Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
- Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.