Uova in Purgatorio
Eggs poached in tomato
Uova in purgatorio: eggs poached directly in a garlicky, chili-spiked tomato sauce and eaten with crusty bread.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 4 servings
Ingredients
- 6 eggs
- 3 cups crushed tomatoes
- 3 garlic cloves, sliced
- Chili flakes
- Basil and olive oil
- Grated pecorino and crusty bread
Instructions
- 01
Start the sauce. Sizzle garlic and chili in oil, add tomatoes and simmer 12 minutes until thickened.
- 02
Make wells. Spoon out shallow wells and crack an egg into each.
- 03
Cover and poach. Cover and cook 5–7 minutes until whites set and yolks stay loose.
- 04
Finish. Scatter basil and pecorino and serve straight from the pan with bread.
Larry’s rule: Pull it off the heat while the yolks still jiggle. They keep cooking in the hot sauce.