Name: Uova in Purgatorio (Eggs in Purgatory) recipe
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 passata (crushed tomatoes);½ cup water;1 sprig chopped fresh parsley;salt to taste;2 eggs

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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 passata (crushed tomatoes) ½ cup water 1 sprig chopped fresh parsley salt to taste 2 eggs

Nutrition Info

245.2 calories carbohydrate: 9.5 g cholesterol: 187.7 mg fat: 19.9 g fiber: 2.7 g protein: 9.1 g saturatedFat: 3.7 g servingSize: - sodium: 469.6 mg sugar: 0.5 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy, cook for 1-2 minutes. Add tomato passata 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.

Recipe Yield

2 servings

Recipe Note

This traditional Italian recipe of eggs cooked in a rich homemade tomato sauce with olives, capers, and anchovy makes a very tasty breakfast or brunch. Serve with toast.

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Ingredients

Nutrition Info

Directions Uova in Purgatorio (Eggs in Purgatory)

Directions

Recipe Yield

Recipe Note

Alternatives to this recipe

Egg Yolk Pasta (Uova da Raviolo) with Cilantro Pesto

Polpette di Uova e Ortiche (Egg Patties with Nettles)