Eggs in Purgatory

by

Leigh Suznovich

POSTED April 16, 2020 (LAST UPDATED March 18, 2020)

Serves

3

Total Time

15mins

Calories

374

When it comes to a hearty, fast and easy Italian style breakfast, it does not get much better than eggs in purgatory. It’s called that because the eggs are gently poached in a fiery tomato sauce.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    70 g (about ½)finely chopped

  • Garlic clove icon
    Garlic clove

    12 g (about 2)minced

  • Parmesan cheese icon
    Parmesan cheese

    ¼ cup (about 38 g)grated

  • Sea salt icon
    Sea salt

    1 pinch

  • Smoked paprika icon
    Smoked paprika

    ½ teaspoon (about 1 g)

  • Red pepper flakes icon
    Red pepper flakes

    ⅛ teaspoon

  • Olive oil icon
    Olive oil

    2 tablespoons (about 30 ml)

  • Canned tomatoes icon
    Canned tomatoes

    794 g (about 2)diced

  • Egg icon
    Egg

    6 (about 300 g)

  • Parmesan cheese icon
    Parmesan cheese

    as neededgrated

  • Fresh basil icon
    Fresh basil

    8 g (about 3 tablespoons)coarsely chopped

    METHOD


  • 1. Add onion and garlic clove to a clean small bowl then set aside
  • 2. Add parmesan cheese, sea salt, smoked paprika and red pepper flakes to a clean small bowl then set aside
  • 3. Add olive oil to a clean large saucepan
  • 4. Heat - medium heat
  • 5. Transfer onion mixture to large saucepan
  • 6. Cook until fragrant - approx 2 min
  • 7. Add canned tomatoes to the large saucepan
  • 8. Transfer cheese mixture to large saucepan
  • 9. Stir until combined
  • 10. Simmer gently - 5 min
  • 11. Add egg to the large saucepan one by one and cover
  • 12. Poach - 3 min
  • 13. Sprinkle with parmesan cheese
  • 14. Garnish with fresh basil
  • 15. Serve immediately

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