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.
EGGS IN PURGATORY (TOMATO SAUCE)
(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.