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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