Eggs in Purgatory (Tomato Sauce)

Eggs in Purgatory (Tomato Sauce)

Eggs in Purgatory or Eggs in Tomato Sauce is an easy dish to make for breakfast, lunch, or dinner.  This is a rustic dish in which eggs are poached in a simple tomato (marinara) sauce seasoned with onions, garlic, and basil.  For some reason unbeknownst to me, marinara sauce tastes better when made in a cast iron skillet.  It’s one of my secrets to making a good tasting marinara sauce.  That and using good quality canned plum tomatoes.  Serve with crusty Italian bread.

(Uova in Purgatorio)

Difficulty Rating: Easy
Makes 2 to 4 servings.

3 tablespoons olive oil
3/4 cup diced onion
1 clove garlic, minced
1 (28-ounce) can whole peeled plum tomatoes
1/2 cup water
5 fresh basil leaves
1 teaspoon sugar (optional)
Salt and black pepper
4 extra-large or jumbo eggs

MAKE THE TOMATO SAUCE:  Place the tomatoes in a medium bowl, remove the stem end from each of the tomatoes and discard.  Crush the tomatoes with your hand and set aside.

Heat olive oil in a 10-inch cast iron skillet or frying pan over medium-high heat.  Add onion and cook until soft and translucent, about 6 minutes.  Add garlic and cook 30 seconds longer.

Stir in tomatoes and juices, water, and basil.  Season with salt and pepper to taste.  Bring to a boil, reduce heat to low and simmer for 20 minutes.  Stir in sugar if sauce seems acidic.

POACH THE EGGS:  Make 4 indentations in the sauce with the back of a spoon.  Crack an egg into each of the indentations, being careful not to break the yolk.  Cover with a lid for 3 minutes.  Remove lid and continue to cook 10 to 20 minutes longer, until eggs are set and desired doneness is reached.  Discard basil leaves before serving.

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