UOVA IN PURGATORIO (EGGS IN PURGATORY)

Uova in Purgatorio (Eggs in Purgatory) image

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.

Provided by linacavezza

Time 20m

Yield 2

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 469.6 mg, Sugar 0.5 g