Sunday, September 11, 2016

Uova al Purgatorio - Recipe

I love Uove al Forno (Eggs al Forno, or Baked Eggs), but it just takes too long to make on a weekend morning when you're trying to get out the door for yoga. However, I found this great stovetop recipe called Uova al Purgatorio (Eggs in Purgatory) that is so yummy and similar enough for my purposes.

Sassy Wine Belly - Uova al Purgatorio

Serves 2

  • ½ C marinara sauce, made with fresh or canned tomatoes
  • a pinch of cayenne or red pepper flakes (optional)
  • 2 or 3 basil leaves, slivered
  • 2 eggs
  • Fleur de Sel, to taste
  • freshly-ground pepper, to taste
  • 2 t freshly-grated Parmesan
  • 2 to 4 slices ciabatta bread, toasted and rubbed with a cut clove of garlic

  1. Bring the marinara sauce to a simmer in a medium saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne or red pepper flakes, if desired, and the basil.
  2. Break the eggs gently into the tomato sauce. 
  3. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It’s important that the yolk be runny. Turn off the heat. 
  4. Season the eggs with salt and pepper to taste, and sprinkle on the Parmesan.
  5. Serve in a wide soup bowl, with the toast on the side.
You can find the original New York Times recipe here.


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