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.
1
In a medium skillet, sauté lightly crushed garlic in olive oil over medium heat for about 2 minutes until light golden.
- Garlic: 1 clove
- Olive oil: 30 ml
2
Add tomato puree, torn basil leaves, salt and pepper to taste.
- 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.
- 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.
- Chicken egg: 8 pieces
8
Sprinkle with grated cheese.
- 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.
