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Uova in Purgatorio (Eggs in Purgatory)
Uova in Purgatorio (Eggs in Purgatory)
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Southern Italian classic: Poached eggs in savory tomato sauce - perfect for breakfast or brunch.
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 3 black Italian olives, pitted and chopped, or more to taste
  • 1 teaspoon capers
  • 1 anchovy fillet in oil, drained
  • 7 ounces passata (crushed tomatoes)
  • 1 sprig chopped fresh parsley
  • 2 eggs
Instructions:
  • 1. Warm oil in a skillet over low heat. Stir in garlic, olives, capers, and anchovy; sauté for 1 to 2 minutes. Pour in tomato sauce and water, bring to a gentle boil, then simmer for about 10 minutes until flavors meld. Stir in parsley and season with salt to taste.
  • Carefully slip the eggs into the simmering tomato sauce, ensuring the yolks remain intact. Cook until eggs are just set, for about 3 to 5 minutes.

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