Uova al Purgatorio - Eggs in Purgatory
Don't throw away those overripe or almost spoiled tomatoes. This dish has been labeled many years ago as a "poor mans dish" because of the simplicity and minimal required ingredients, but sooo rich in flavor. Uova in Purgatorio (Eggs in Purgatory), internationally known and loved by many countries, the recipe may slightly vary in ingredients but the simplicity and rich flavor remains the same.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 4 eggs
- 1 tsp minced garlic
- pepper (to taste)
- 1 tbsp extra virgin olive oil
- salt (to taste)
- 1/2 med onion (chopped or sliced )
- 1/8 tsp crushed pepper flakes
- 4 overripe tomatoes (seeded and chopped)
- 1/2 cup marinara sauce (home made)
- Carbohydrate 12.2267020867909 g
- Cholesterol 9.8 mg
- Fat 5.38956885491214 g
- Fiber 0.0423931893075222 g
- Protein 8.20323723448247 g
- Saturated Fat 1.78963311617436 g
- Serving Size 1 1 People (253g)
- Sodium 1420.31242106701 mg
- Sugar 12.1843088974834 g
- Trans Fat 0.199748534183467 g
- Calories 129 calories
In a large skillet heat up the olive oil, onions, garlic, and pepper flakes, cook for 3 minutes on medium heat make sure you don't burn the garlic. Add the chopped tomatoes, cover and cook for about 2 minutes, add sauce, stir and let it come to a gentle boil. Crack and drop the eggs spacing evenly, Cover and simmer in the sauce until the egg whites have set around the yolks, about 5 minutes making sure to keep an eye on it as eggs cook very fast. Remove pan from heat and season with salt and pepper to taste. Serve with hot charred or toasted Italian bread.
