Eggs in purgatory, also known as "uova in purgatorio", is a classic Italian breakfast dish of soft-cooked poached eggs in a delicious homemade tomato sauce flavored with garlic and capers. Easy to make in just 20 minutes! Serve with toast.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic , crushed
- 3 blacks Italian olives , pitted and chopped, or more to taste
- 1 teaspoon capers
- 1 anchovy fillet in oil , drained
- 7 ounces Italian tomato sauce , crushed tomatoes
- 0.5 cups water
- 1 sprig chopped fresh parsley
- salt to taste
- 2 large eggs
Instructions
-
1
Gather the ingredients.
-
2
Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes.
-
3
Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
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4
Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.
Nutrition Facts
Per serving
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