Eggs "in Purgatory"

4 servings

15 minutes

Almost shakshuka, only Italian - eggs need to be cooked in a fragrant tomato sauce, making sure that the whites curdle and the yolk remains liquid. Such eggs are served with grated cheese, and you can leave the choice at your discretion . Recipe from the book by Allen Rucker and Michelle Scicolone "The Sopranos Family Cookbook.

Energy value per serving

• Calories: 373.3
• Proteins: 22.6g
• Fats: 23g
• Carbohydrates: 20.4g

Ingredients

• Garlic: 1 clove
• Olive oil: 30 ml
• Tomato puree: 450 g
• Basil leaves: 4 pc
• Salt: to taste
• Ground black pepper: to taste
• Chicken egg: 8 pc
• Grated Parmesan cheese: 10 g

Cooking steps

1. In a medium skillet, sauté lightly crushed garlic in olive oil over medium heat for about 2 minutes until light golden.

   Required ingredients:

   • Garlic: 1 clove
   • Olive oil: 30 ml

2. Add tomato puree, torn basil leaves, salt and pepper to taste.

   Required ingredients:

   • Tomato puree: 450 g
   • Basil leaves: 4 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Bring to a gentle boil and cook for 15 minutes until the sauce thickens.

4. Throw away the garlic.

5. Break the egg into a small bowl.

   Required ingredients:

   • Chicken egg: 8 pieces

6. Make a dent in the tomato sauce with a spoon.

7. Carefully let the egg slide into this indentation. Repeat with the remaining eggs.

   Required ingredients:

   • Chicken egg: 8 pieces

8. Sprinkle with grated cheese.

   Required ingredients:

   • Grated Parmesan cheese: 10 g

9. Cover and cook for 3 minutes to keep the yolk runny and the white set.

10. Serve the dish hot.