Eggs in Purgatory

by Divine Domesticity on March 28th, 2009

I ordered The Sopranos Family Cookbook a long while back. This is my first attempt out of it. Uova in Purgatorio - Eggs in Purgatory. You can probably guess why, looking at the picture. It looks like a bloody mess. But it is tasty, which is what matters. Serve with some hot, buttered ciabatta bread.

Eggs in Purgatory
Serves 4

1 garlic clove, lightly crushed
2 Tbsp. olive oil
2 cups canned tomato puree
4 fresh basil leaves, torn into pieces, pr a pink of dried oregano
Salt and freshly ground pepper
8 large eggs
1 Tbsp. freshly grated Parmigiano-Reggiano or Pecorino Romano

1. In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the tomato, basil and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. Discard the garlic.

2. Break an egg into a small cup. With a spoon, make a well in the tomato sauce. Slide the egg into the sauce. Continue with the remaining eggs. Sprinkle with the cheese. Cover and cook for 3 minutes, or until the eggs are done to taste. Serve hot.

Recipe from The Sopranos Family Cookbook

4 comments:

Barbara said...

I bet it was tasty. I just made some ciabatta bread, hmmm....maybe I need to try this recipe.

Coleen's Recipes said...

This looks like it would be good for a late night dinner.

Elyse said...

This looks like one HOT mess. Sounds totally fabulous, and I just love the idea of eating this up with buttered ciabatta. Mmm, delicious!

Sweet Kitchen said...

My grandfather used to make eggs in tomato sauce when I was growing up and this takes me way back!